Cucumber Soup II recipe

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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

Nutrition Info

142.5 calories
carbohydrate: 10.9 g
cholesterol: 19.3 mg
fat: 6.5 g
fiber: 0.7 g
protein: 10.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 899.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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