Chilly Cucumber soup, non-dairy

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 83.1
  • Total Fat: 6.2 g
  • Cholesterol: 3.5 mg
  • Sodium: 1,058.3 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.5 g

View full nutritional breakdown of Chilly Cucumber soup, non-dairy calories by ingredient


Introduction

A light soup for the vegetarian. A light soup for the vegetarian.
Number of Servings: 3

Ingredients



    Cucumber (with peel), 1 cucumber (8-1/4")
    Salt, .5 tsp
    *Canola Oil, 1 tbsp
    Scallions, raw, 1 small (3" long)
    Chicken Broth, 2 cup
    Parsley, dried, .083 cup
    Dill weed, dried .5 tsp
    Coffee-mate Original Creamer (powder), 6 tsp
    Water, tap, .5 cup

Tips

Do not chill overnight as film will form. If using leftovers place in dish with saran across the top of the liquid to prevent film.


Directions


Cut the cucumbers in half lengthwise. Chop the cucumbers coarsely and sprinkle with half of salt. Set them in a colander with a plate or bowl underneath and let drain. The salt helps to remove additional liquid from the cucumbers.

Place the oil in a saucepan and heat to medium. Add the scallions, turning the heat to medium-low and cook, stirring occasionally, until soft. Add the water, stock and herbs.

Rinse the cucumbers quickly and add them to the soup. Cook over medium heat for 5 minutes. Turn off heat and let stand for about 10 minutes to cool slightly. Puree in a blender or food mill. Be careful with the hot liquid in the blender adding water and creamer. Taste and adjust seasoning if necessary.

Chill 30min and serve.

Serving Size: makes 3-1 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user BAGGIERRA.