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Cucumber Soup Recipe
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Cucumber Soup Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings

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

Nutritional Facts

3/4 cup: 95 calories, 3g fat (0 saturated fat), 0 cholesterol, 239mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 reduced-fat milk.

Directions

  1. Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
  2. 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.
Originally published as Cucumber Soup in Quick Cooking July/August 2004, p65


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