Cucumber Soup

Cucumber Soup
You can never have too many soup recipes, so give Cucumber Soup a try. Watching your figure? This gluten free, primal, and vegetarian recipe has 180 calories, 4g of protein, and 16g of fat per serving. This recipe serves 12. A mixture of almonds, cream, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

1
Peel cucumbers; halve lengthwise and remove seeds.
Ingredients you will need
CucumberCucumber
SeedsSeeds
2
Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
Ingredients you will need
CucumberCucumber
BrothBroth
Equipment you will use
BlenderBlender
3
Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving.
Ingredients you will need
Sour CreamSour Cream
VinegarVinegar
GarlicGarlic
SaltSalt
Equipment you will use
BowlBowl
4
Garnish with tomatoes, almonds, onions and parsley.
Ingredients you will need
TomatoTomato
AlmondsAlmonds
ParsleyParsley
OnionOnion

Equipment

DifficultyMedium
Ready In25 m.
Servings12
Health Score7
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