Cucumber Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 English cucumbers, peeled (except one strip left on), halved, seeded and rough chopped3 garlic cloves3 tablespoons (good) Apple Cider Vinegar1-1/4 cup sour creamGarnish with small shrimp/toasted (and cooled) slivered almonds
Place cucumbers and broth in blender and blend on high for a few minutes.
Remove from blender, and now put in sour cream, garlic and vinegar. Blend a few minutes.
Combine ingredients. Mix well, refrigerate a couple hours. Serve with the small shrimp & almonds.
Serving Size: 12-1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHARIBEAR2.
Remove from blender, and now put in sour cream, garlic and vinegar. Blend a few minutes.
Combine ingredients. Mix well, refrigerate a couple hours. Serve with the small shrimp & almonds.
Serving Size: 12-1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHARIBEAR2.
Nutritional Info Amount Per Serving
- Calories: 67.4
- Total Fat: 5.2 g
- Cholesterol: 11.8 mg
- Sodium: 252.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.0 g
- Protein: 1.1 g
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