Cucumber Soup
Yield
6 servingsPrep
5 minCook
?Ready
5 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
large, peeled |
|
| 2 | cups |
chicken broth
|
|
| 1 ½ | cups |
milk
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
chives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
large, peeled |
|
| 473 | ml |
chicken broth
|
|
| 355 | ml |
milk
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
chives
|
*
|
Directions
Dice cucumber.
Put all ingredients in blender. Blend until smooth.
Store in refrigerator several hours or overnight.
Garnish each serving with cucumber slice and chopped chive.
Serve with croutons and carrot sticks.
Makes an excellent cold soup.
