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Cucumber Soup II

SUBMITTED BY: CJGT

"This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley."
PREP TIME  29 Min
READY IN  29 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups cucumber - peeled, seeded and shredded
  • 2 tablespoons grated onion
  • 2 (10.75 ounce) cans condensed cream of celery soup
  • 2 cups cottage cheese
  • 2 cups buttermilk
  • 1 pinch seasoning salt

DIRECTIONS

  1. Grate cucumber and onion, and strain out liquid.
  2. In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
  3. Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by WELTERD
For those of us in the South, this is a great soup to cool you down on a hot summer day!

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by CYNIGAL
Great recipe. Thank you so much for posting it. I made it for a Mother's Day Luncheon, and my mom loved it. It's cool and refreshing, and a perfect first course on a late spring day.

7 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by SHARONSCHREURS
The buttermilk was very overpowering in this recipe. It was quick and easy to make, but we threw most of it out.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 142

  • Total Fat: 6.5g
  • Cholesterol: 19mg
  • Sodium: 899mg
  • Total Carbs: 10.9g
  •     Dietary Fiber: 0.7g
  • Protein: 10.3g

VIEW DETAILED NUTRITION

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