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Cucumber Soup Recipe
Serves 6
Per serving (excluding unknown items): 98 Calories; 6g Fat (50% calories from fat); 3g Protein; 10g Carbohydrate; 10mg Cholesterol; 803mg Sodium Ingredients: 2 large cucumber, peeled, seeded and dic
16 ounces pickled beets, drained, juice reserved, sliced
1/2 cup onion, chopped
2 tbsp parsley, chopped
3 cups chicken broth
1 tsp sugar
1/4 tsp pepper
Salt and pepper, to taste
1/2 cup sour cream, for garnish
Green onion tops chopped, for garnish
Instructions: 1. In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container.
2. Taste for seasoning, adding reserved beet juice to taste.
3. Refrigerate several hours or for several days.
4. Sprinkle with chopped green onion tops or chives before serving.
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