Cucumber Soup II

9 Reviews Add a Pic
  • Prep

    29 m
  • Ready In

    29 m
Recipe by  CJGT

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (9)

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



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



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.

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Amount Per Serving (8 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 899 mg
  • 36%

Based on a 2,000 calorie diet



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Bulgarian Tarator - Cold Cucumber Soup


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Chilled Cucumber Soup