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    You are in: Home / Recipes / Cold Cucumber Soup Recipe
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    Cold Cucumber Soup

    Cold Cucumber Soup. Photo by twissis

    1/1 Photo of Cold Cucumber Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Susiecat too's Note:

    Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix ingredients.
    2. 2
      Chill overnight, or at least 3-4 hours.
    3. 3
      YUM!
    4. 4
      This also works well in smaller servings as a counterpoint to spicy foods (like raita).

    Ratings & Reviews:

    • on August 01, 2007

      55

      Your recipe is the same as one a neighbour gave me almost 30 years ago. She was from a German Mennonite background and I treasure every recipe she shared. This is the easiest soup I've ever made. If the ingredients are all cold, the soup is delicious right away on a hot day, but yes, better if allowed to mingle together for several hours. Another optional ingredient my dear friend sometimes added was cooked, shredded beets which gave the soup a lovely pink colour and additional flavour. (Now I just used canned beets.) Either way, this is a real keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      45

      I made a half recipe of this tasty soup at 10 am this morning for 2 of us to eat as a starter for our dinner this evening. I used all dried herbs + the garlic & mint. I was a little unclear how much parsley, garlic & mint to use, but see this as part of the beauty of the recipe. You can make it as written & then adjust to suit your taste pref the next time. Thx for sharing this recipe w/us. :-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2007

      45

      I used 3 cups of English cukes for this, peeled, seeded, and diced. I put some of the cucumber with the yogurt and some of the buttermilk in the blender, but left the rest of the cucumber in chunks. Wasn't sure what half a bunch of parsley translated to, so I used about 1/4 cup minced of italian parsley. Added some salt and white pepper. Made it before lunch to eat at dinner. I thought both the dill and parsley flavors were a bit strong, and I think I might add more cucumber next time. still overall, a cool and refreshing soup.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cold Cucumber Soup

    Serving Size: 1 (186 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 99.0
     
    Calories from Fat 25
    26%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.7 g
    8%
    Cholesterol 11.8 mg
    3%
    Sodium 195.9 mg
    8%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 10.4 g
    41%
    Protein 7.3 g
    14%

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