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By: G G.
| Description: | ||
| Time: | 4 hr 30 min (20 min to prepare, 4 hr 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 cup chopped onion 6 each medium cucumbers, peeled seeded, chopped 3 tablespoon flour 4 cups low sodium vegetable stock 1 teaspoon dried mint 0.5 cup fat free half and half 1 teaspoon paprika (garnish) 6 each cucumber slices, thinly sliced (garnish), Cooking spray |
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| Directions: | ||
| Spray large saucepan with cooking spray; heat over medium heat and sauté onion until hot and translucent, adding cucumbers and flour cooking 5-7 minutes. Add vegetable stock and mint to saucepan, bringing to boil. Reduce heat to simmer, covered 10 minutes. Cool 10 minutes and process soup in food processor blender until smooth; stir in half and half. Refrigerate until chilled, about 4 hours. Pour soup into bowls; sprinkle with paprika and top with cucumber slice. | ||
| Notes: | ||
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