Chilled Cucumber Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3/4 cup sour cream
- 4 scallions, roughly chopped
- 2 jalapeños, seeded
- 1/2 cup fresh basil
- 1 tablespoon fresh lime juice
- 3 pounds cucumbers (about 4)—peeled, seeded, and roughly chopped
- kosher salt and black pepper
- 1 small baguette, sliced
- 4 ounces thinly sliced salami
- 8 ounces Feta, broken into pieces
- 1/2 cup mixed olives
Directions
- In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth.
- Serve with the bread, salami, Feta, and olives.
Nutritional Information
- Per Serving
- Calories 537Calories From Fat 263
- Protein 26g
- Carbohydrate 43g
- Sugar 6g
- Fiber 4g
- Fat 29g
- Sat Fat 15g
- Sodium 2114mg
- Cholesterol 79mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The soup can be refrigerated for up to 2 days.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
