Nutritional Info

Nutrition Facts

Serving Size 1 (281g)

Calories 316
Calories from Fat 124 (39%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 8.1g 41%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 13.3mg 4%
Sodium 383.5mg 17%
Potassium 477.1mg 10%
Total Carbohydrate 35.3g 12%
Dietary Fiber 0.6g 3%
Sugars 3.3g
Protein 10.8g 22%

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Recipe Description
If you're used to using cucumbers for salad, this delicate soup from Guatemala will come as a revelation. To scale back the fat, I enrich the soup with non fat sour cream instead of heavy cream. The flavor bonus is a delightfully sour tang that complements the mildness of the cucumber. Serve warm or chilled.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  extra virgin olive oil
1   medium onion, finely chopped
1   yellow or green bell pepper, finely chopped
2 Clove(clv)  garlic, minced
2 Tablespoon(T)  fresh flat leaf parsley, chopped
2   cucumbers, peeled and cut into 1/2 inch pieces
3 Cup(c)  chicken stock or broth
3/4 Cup(c)  non fat sour cream
2 Tablespoon(T)  fresh chives, snipped


Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, garlic and parsley. Cook for 4 minutes, or until the onions are soft but not brown. Add the cucumbers and cook for 1 minute. Add the stock or broth and sour cream. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the cucumbers are very soft. Transfer the soup to a blender and puree. Season with salt and black pepper. To serve, ladle the soup into serving bowls. Sprinkle with the chives.

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Guatemalan Cucumber Soup
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