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


 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)


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.

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