Iced Cucumber Soup #2

Iced Cucumber Soup #2

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Servings: 4
Calories: 173
Prep Time 15 minutes
Cook Time 20 minutes


  • 1 oz butter
  • 1 cucumber chopped
  • 2 shallots chopped
  • 3/4 pins semi-skimmed milk
  • 2 garlic cloves crushed
  • 1 bay leaf
  • salt and pepper
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped chives
  • 9 oz prawns
  • 5 tablespoons natural low-fat yogurt
  • 3 tablespoons smetana

for the garnish

  • mint sprigs
  • cucumber slices
  • peeled prawns


  • Melt the butter in a saucepan, add the cucumber and shallots, cover and cook gently for 5 minutes, until softened but not brown.
  • Add the milk, garlic, bay leaf, and salt and pepper to taste, and simmer for 10 minutes. Remove the bay leaf. Pour the soup into a liquidizer or food processor and work until smooth.
  • Pour into a soup tureen and stir in the herbs, prawns, yogurt and smetana. Chill for 2 hours.
  • Garnish with mint, cucumber slices and prawns to serve.
  • Follow this quite rich soup Smetana gives a smooth with a low-calorie main texture to this soup,
  • Cooking the vegetables in butter makes the soup taste better than using any other fat or oil
Calories: 173 kcal
Carbohydrates: 12 g
Protein: 14 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 477 mg
Potassium: 453 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 642 IU
Vitamin C: 5 mg
Calcium: 230 mg
Iron: 1 mg
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