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.