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READY IN 29 mins

Cucumber Soup II

Read Reviews (9)

"This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley." — CJGT

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

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

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Directions

Grate cucumber and onion, and strain out liquid.
In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
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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PREP 29 mins
READY IN 29 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 11, 2003

For those of us in the South, this is a great soup to cool you down on a hot summer day!

—WELTERD

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Most Helpful Critical Review

Dec 11, 2003

The buttermilk was very overpowering in this recipe. It was quick and easy to make, but we threw most of it out.

—SHARONSCHREURS

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9 Ratings

Dec 11, 2003

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.

—CYNIGAL

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May 21, 2008

Ick... The flavor was okay at best and the texture was just awful. I unfortunately made a full sized batch and will now have to find some way to eat it all. I can't stand throwing out that much buttermilk and cottage cheese.

—Utari

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Jul 04, 2006

This was okay, but the flavors just didn't mix together that well. We ended up throwing it out.

—Gretchen B

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May 04, 2005

No! Wrong! After tasting this, three people said YUCK. We ended up using it as a topping for the "Fish in Foil". I will try to use this up in a spam gyros recipe we know of--it is it's only hope.

—RACHEL1070

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Dec 07, 2004

Very easy and refreshing. Ive been searching for this recipe for years after I enjoyed cucumber soup on a cruise, this recipe was exactly the taste I was looking for and it only took 10 minutes! Careful, it does make a bunch though!

—BIGDADDY013

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Jul 19, 2011

Made this soup for the first time from fresh pickles from our farm...DELICIOUS!! I loved it....serving it for dinner tonight (it's about 95 outside) along with steaks on the grill!

—Larox

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Nutrition

Calories
143 kcal
7%

Carbohydrates
10.9 g
4%

Cholesterol
19 mg
6%

Fat
6.5 g
10%

Fiber
0.7 g
3%

Protein
10.3 g
21%

Sodium
899 mg
36%

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

Nutritional Information

Cucumber Soup II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 143
Calories from Fat: 59

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 2.8g 14 %
Cholesterol 19mg 6 %
Sodium 899mg 36 %
Potassium 268mg 8 %
Total Carbohydrates 10.9g 4 %
Dietary Fiber 0.7g 3 %
Protein 10.3g 21 %
** Sugars 4.2g
Vitamin A 7 %
Vitamin C 3 %
Calcium 17 %
Iron 6 %
** Thiamin 6 %
Niacin 16 %
Vitamin B6 6 %
Magnesium 6 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.