Difference between revisions of "Cold Cucumber Soup"
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[[Image:Cold Cucumber Soup.jpg|thumb|Cold Cucumber Soup]] | [[Image:Cold Cucumber Soup.jpg|thumb|Cold Cucumber Soup]] | ||
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* 1/4 teaspoon [[white pepper]] | * 1/4 teaspoon [[white pepper]] | ||
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Cut [[cucumber]]s into large chunks; place in a blender with remaining ingredients.<br /> | Cut [[cucumber]]s into large chunks; place in a blender with remaining ingredients.<br /> | ||
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== See also == | == See also == | ||
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[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Cucumber Soup Recipes]] | [[Category:Cucumber Soup Recipes]] | ||
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[[Category:Dill leaf Recipes]] | [[Category:Dill leaf Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
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[[Category:White pepper Recipes]] | [[Category:White pepper Recipes]] | ||
Latest revision as of 11:21, 15 July 2012
File:Cold Cucumber Soup.jpg
Cold Cucumber Soup
Contents
Ingredients
- 2 large cucumbers, peeled and seeded
- 1 1/4 cups nonfat sour cream
- 1 cup low sodium chicken broth
- 1 small Onion, cut into wedges
- 4 sprigs fresh parsley, stems removed
- 2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
- 1 tablespoon lemon juice
- 1/4 teaspoon white pepper
Procedures
Cut cucumbers into large chunks; place in a blender with remaining ingredients.
Puree; pour into bowl.
Cover and refrigerate for at least 8 hours.
