How to Make Cucumber Soup I - A Step-by-Step Guide

Are you looking for a refreshing and light dish to enjoy on a hot summer day? Look no further than this delicious and simple recipe for Cucumber Soup I. Made with fresh cucumber, yogurt, and a handful of other ingredients, this soup is the perfect way to cool down and satisfy your taste buds. Whether you're hosting a backyard barbecue or just want a healthy and satisfying meal, this recipe is sure to be a hit with family and friends.

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Ingredients

  • 2 cucumbers
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons margarine
  • 1 tablespoon red wine vinegar
  • 4 cups chicken broth
  • 1 tablespoon farina
  • salt to taste
  • ⅛ tablespoon dried tarragon
  • ½ cup sour cream
  • 3 tablespoons chopped fresh parsley

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Peel, seed, and chop 2 cucumbers.
  • Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  • Put the soup into a blender, and puree it.
  • Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
  • Nutrition

    117 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 563mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 5mg
    • Calcium: 46mg
    • Iron: 1mg
    • Potassium: 286mg