Cold Cucumber Soup

3 Reviews
100% would make this recipe again

A very refreshing, low-cal soup, which is ready in no time.

This recipe is incompatible with your food profile

Preparation : 20 min Standing : 1 h
150 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1 tbsp Garlic-Infused Oil 15 mL
1 cucumbers, large size, peeled, deseeded, then cut into large chunks 500 g
1/3 cup lactose free cream 10% 90 mL
2/3 cup Allergen-Free Vegetable Broth 170 mL
1 tbsp wine vinegar 15 mL
10 drops Tabasco sauce, to taste 0.63 mL
1 tbsp fresh dill, chopped 2 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 pinch salt [optional] 0.2 g
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 lactose-free cream, broth, vinegar, and Tabasco sauce.
  2. Chop the aromatic herbs, then add them to the blender with the garlic-infused oil. 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.

Observations

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

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

150

Fat

10 g

16 %

Saturated 3.6 g
+ Trans 0 g

18 %

Cholesterol

10 mg

Sodium

150 mg

6 %

Carbohydrate

12 g

4 %

Fibre

2 g

9 %

Sugars

7 g

Net Carbs

10 g

Protein

3 g

Vitamin A

47 %

Vitamin C

20 %

Calcium

10 %

Iron

7 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.