Cucumber Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cucumber, Zucchini, Summer Squash, Chicken Broth
Cook the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic until tender, 3 to 5 minutes. Add cucumber (peeled), summer squash (peeled) and zucchini slices (peeled); cook and stir until softened, 2 to 3 minutes. Pour vegetable or chicken broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Serving Size: 13 ounces
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELE3645.
Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Serving Size: 13 ounces
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELE3645.
Nutritional Info Amount Per Serving
- Calories: 55.9
- Total Fat: 1.3 g
- Cholesterol: 3.3 mg
- Sodium: 647.1 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.1 g
- Protein: 2.7 g
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