Cold Cucumber Soup

23 Reviews
81% would make this recipe again

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

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Preparation : 20 min Standing : 1 h
130 calories/serving

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 170 mL
1 tbsp wine vinegar 15 mL
10 drops Tabasco sauce, to taste 0.63 mL
1 clove garlic, pressed
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 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.

Observations

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

Nutrition Facts Table

per 1 serving (350 g)

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

Net Carbs

9 g

Protein

3 g

Vitamin A

13 %

Vitamin C

15 %

Calcium

9 %

Iron

6 %
More info

DIABETES Exchange

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

23 Reviews (21 with rating only) 81% would make this recipe again
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My Notes

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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 recipe is in the following categories

Vegetables | Soups | Freeze/Chill | No Cook | Buffet

Top Reviews

View All Reviews
Anonyme
october 20, 2021

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
june 22, 2009 | I would make this recipe again

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

Useful 0

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