Cucumber Soup Recipe
Cucumber Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 medium cucumbers
  • 3 cups chicken broth
  • 3 cups (24 ounces) sour cream
  • 3 tablespoons cider vinegar
  • 2 teaspoons salt, optional
  • 1 garlic cloves, 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.
Originally published as Cucumber Soup in Quick Cooking July/August 2004, p65

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.

  • 3 medium cucumbers
  • 3 cups chicken broth
  • 3 cups (24 ounces) sour cream
  • 3 tablespoons cider vinegar
  • 2 teaspoons salt, optional
  • 1 garlic cloves, minced
  • TOPPINGS:
  • 2 medium tomatoes, chopped
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh parsley
  1. 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.
Originally published as Cucumber Soup in Quick Cooking July/August 2004, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCucumber Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review