Cold Cucumber Soup

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0% 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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Ingredients

??? cucumbers, large size, peeled, deseeded, then cut into large chunks ???
??? cream 15% ???
??? vegetable broth ???
??? lemon juice, freshly squeezed ???
??? Tabasco sauce, to taste ???
??? garlic, pressed ???
??? fresh dill, chopped ???
??? Italian parsley, fresh, chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? walnuts [optional] ???

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, lemon juice, 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

12 g

4 %

Fibre

2 g

7 %

Sugars

4 g

Net Carbs

10 g

Protein

3 g

Vitamin A

13 %

Vitamin C

21 %

Calcium

9 %

Iron

6 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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  • 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

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