Try this Minted Cucumber Soup recipe, or contribute your own.
Suggest a better descriptionPuree cucumbers, buttermilk, onion and garlic in blender until smooth. Transfer to bowl. Stir in sour cream, yogurt, mint, chives, lemon juice, sugar and cayenne pepper. Season to taste with salt and white pepper. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead) Stir soup before serving. In the summer I like to serve this soup in glass bowls and float edible flowers (no toxic sprays please!) on top Recipe By : Penchard From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1821g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 658 | ||
Calories from Fat: 77 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 1007.1mg | 35 % | |
Potassium 1846.8mg | 49 % | |
Total Carbohydrate 118.4g | 35 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 112.8g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 658
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