Cucumber Soup II

9 Reviews

Prep: 29 min
Ready In: 29 min

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

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

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Metric US

Original recipe yields 8 servings

Directions

Grate cucumber and onion, and strain out liquid.
In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
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.

Nutrition

Amount Per Serving (8 total)

Calories
143 cal
7%

Fat
6.5 g
10%

Carbs
10.9 g
4%

Based on a 2,000 calorie diet

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Reviews (9)

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WELTERD

Dec. 11, 2003

"For those of us in the South, this is a great soup to cool you down on a hot summer day!..." See more"

SHARONSCHREURS

Dec. 11, 2003

"The buttermilk was very overpowering in this recipe. It was quick and easy to make, but we threw most of it out...." See more"

CYNIGAL

Dec. 11, 2003

"Great recipe. Thank you so much for posting it. I made it for a Mother's Day Luncheon, and my mom loved it. It's cool and refreshing, and a perfect first course on a late spring day. ..." See more"

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