Rosy Cucumber Soup

Course : Cucumbers
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 large cucumbers -- peeled, seeded and diced
16 ounces pickled beets drained juice reserved
1/2 cup chopped onions
2 tablespoons Parsley
3 cups chicken broth
1 teaspoon sugar
1/2 cup sour cream
1 teaspoon salt and pepper

Preparation / Directions:

Blend all in blender, add beet juice if too thick. Make at least one day ahead for best flavor. Refrigerate and serve cold.


Nutritional Information:

784 Calories (kcal); 30g Total Fat; (32% calories from fat); 27g Protein; 110g Carbohydrate; 51mg Cholesterol; 3567mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cucumbers Recipes