Taste of Home
Cucumber Soup
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.
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.
Ingredients
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3 medium cucumbers
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3 cups chicken broth
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3 cups sour cream
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3 tablespoons cider vinegar
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2 teaspoons salt, optional
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1 garlic clove, minced
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TOPPINGS:
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2 medium tomatoes, chopped
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3/4 cup sliced almonds, toasted
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1/2 cup chopped green onions
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1/2 cup minced fresh parsley
Directions
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1.
Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
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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.
Nutrition 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.
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