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

Ingredients

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

Preparation

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.

Additional notes

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Guatemalan Cucumber Soup
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