Cold Herb and Cucumber Soup Recipe for long Summer Days

Cucumber soup, a pale green elegant cold soup that is perfect for a picnic lunch or an al fresco luncheon.

Preparation Time:  4 hours, 30 minutes

Number of Servings6

Cups of Fruits and Vegetables Per Person:  1.00


Ingredients:

 Cooking spray
1 cup chopped onion
6 medium cucumbers, peeled seeded, chopped
3 Tbsp flour
4 cups low sodium vegetable stock
1 tsp dried mint
1/2 cup fat free half and half
1 tsp paprika (garnish)
6 cucumber slices, thinly sliced (garnish)

Directions:

Spray large saucepan with cooking spray; heat over medium heat and sauté onion until hot and translucent, adding cucumbers and flour cooking 5-7 minutes. Add vegetable stock and mint to saucepan, bringing to boil. Reduce heat to simmer, covered 10 minutes. Cool 10 minutes and process soup in food processor blender until smooth; stir in half and half. Refrigerate until chilled, about 4 hours. Pour soup into bowls; sprinkle with paprika and top with cucumber slice.

Nutrition Facts
Cool Herbed Cucumber Soup
Serving Size 1/6 of recipe
Amount Per Serving
Calories 80 Calories from Fat 15
  % Daily Value (DV)*
Total Fat 2g 2%
 Saturated Fat 1g 3%
 Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 13g 4%
  Dietary Fiber 2g 8%
  Sugars 5g  
Protein 6g
Vitamin A 8%
Vitamin C 15%
Calcium 6%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Other Soup Recipes: