Light Cucumber Soup

Name: Light Cucumber Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 serving(s)
Ingredients: 2 large cucumbers, peeled and seeded; 1 1/4 cups nonfat sour cream; 1 cup low sodium chicken broth; 1 small onion, cut into wedges; 4 sprigs fresh parsley, stems removed; 2 sprigs fresh dill or 1 teaspoon dill weed, stems removed; 1 tablespoon lemon juice; 1/4 teaspoon white pepper

Community Pick

Submitted by Carole Reu

Light Cucumber Soup created by Amanda Gryphon

Ready In:: 8hrs 15mins
Ingredients:: 8
Serves:: 4

ingredients

2 large cucumbers, peeled and seeded
1 ¹⁄₄ cups nonfat sour cream
1 cup low sodium chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
¹⁄₄ teaspoon white pepper

directions

Cut cucumbers into large chunks; place in a blender with remaining ingredients.
Puree; pour into bowl.
Cover and refrigerate for at least 8 hours.

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A Marsteller
A Marsteller
A Marsteller
very nice

Kevin R.
Before serving a soup I added 2 tablespoons of heavy cream, and beat it a little. It gives not only a richer flavor, but also an airy lightness to the soup. But still the soup was too plain as it's said in other reviews above, so the next time I made this soup I added 1 tablespoon more lemon juice and 1 mild-cured cucumber pureed together with fresh cucumbers. And poured just 2 tablespoons of water instead of 1 cup broth. Finally, I added cubes of toasted garlic rye bread like it shows in my photo. These ingredients were added from another similar recipe and I don't regret it. For these small recipe improvements, I'd give all five stars. Excellent!

Liesma