Cucumber Soup Recipe

Cucumber Soup Recipe photo by Taste of Home

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In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

This recipe is:

Quick

Diabetic Friendly

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Cucumber Soup Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

25 25

Ingredients

3 medium cucumbers
3 cups chicken broth
3 cups (24 ounces) sour cream
3 tablespoons cider vinegar
2 teaspoons salt, optional
1 garlic clove, minced
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Directions

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley. Yield: 12 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium broth and fat-free sour cream and without salt) equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 239 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 reduced-fat milk.

Originally published as Cucumber Soup in Quick Cooking July/August 2004, p65