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Cold Cucumber Soup

22 Reviews
80% would make this recipe again

A very refreshing, low-cal soup, which requires no cooking at all and is ready in no time.

Preparation : 20 min Standing : 1 h
130 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 cucumbers, large size, peeled, deseeded, then cut into large chunks 500 g
1/2 cup cream 15% 125 mL
2/3 cup vegetable broth, low-sodium 170 mL
1 tbsp wine vinegar 15 mL
10 drops Tabasco sauce, to taste
1 clove garlic, pressed
1 tbsp fresh dill, chopped 2 g
1 tbsp Italian parsley, fresh, chopped 5 g
salt [optional]
ground pepper to taste [optional]
2 tbsp walnuts [optional] 12 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Peel the cucumbers, cut them in half lengthwise, remove the seeds with a spoon, then cut the pulp into large pieces (about 2-3 cm). Put the pieces in the blender. Pour in the cream, vegetable broth, vinegar, and Tabasco sauce.
  2. Press the garlic, chop the aromatic herbs, then add them to the blender. Purée the mixture until a smooth consistency is obtained. Season with salt and pepper, then chill until ready to serve.
  3. Ladle the soup into bowls, garnish with walnuts (optional), then serve.

Remarks

The soup can be stored in the refrigerator up to 3 days.

Nutrition Facts Table

per 1 Serving (350g)

Amount

% Daily Value

Calories

130

Fat

9 g

14 %

Saturated 5.6 g
+ Trans 0 g

28 %

Cholesterol

30 mg

Sodium

50 mg

2 %

Carbohydrate

11 g

4 %

Fibre

2 g

7 %

Sugars

4 g

Protein

3 g

Vitamin A

13 %

Vitamin C

15 %

Calcium

9 %

Iron

6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ½ servings
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Good source of  :
Potassium
Excellent source of  :
Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 2

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Members' Reviews

22 Reviews (20 with rating only ) 80% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MilkyDay
june 22, 2009 | I would make this recipe again

Made this soup several times already. always a great success.

Useful 0
strivingveg
june 21, 2009

The first couple bits were good, but the soup went downhill from there. It might be that we are not accustomed to eating cold soup.

Useful 0

This recipe is in the following categories

Vegetables | Soups | Kosher | Halal | Vegetarian | Low Sodium | Freeze/Chill | No Cook | Buffet

Top Reviews

View All Reviews
MilkyDay
june 22, 2009 | I would make this recipe again

Made this soup several times already. always a great success.

Useful 0
strivingveg
june 21, 2009

The first couple bits were good, but the soup went downhill from there. It might be that we are not accustomed to eating cold soup.

Useful 0