Rosy Cucumber Soup

Course : Cucumbers
Serves: 4
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Ingredients:

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


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