Cucumber Soup II Recipe

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Cucumber Soup II
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Ingredients:

Directions:

  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 99.52 Kcal (417 kJ)
Calories from fat 37.99 Kcal
% Daily Value*
Total Fat 4.22g 6%
Cholesterol 16.44mg 5%
Sodium 304.86mg 13%
Potassium 193.11mg 4%
Total Carbs 6.02g 2%
Sugars 5.14g 21%
Dietary Fiber 0.45g 2%
Protein 8.04g 16%
Vitamin C 1.2mg 2%
Iron 0.1mg 0%
Calcium 121.5mg 12%
Amount Per 100 g
Calories 63.54 Kcal (266 kJ)
Calories from fat 24.26 Kcal
% Daily Value*
Total Fat 2.7g 6%
Cholesterol 10.5mg 5%
Sodium 194.65mg 13%
Potassium 123.3mg 4%
Total Carbs 3.85g 2%
Sugars 3.28g 21%
Dietary Fiber 0.29g 2%
Protein 5.13g 16%
Vitamin C 0.7mg 2%
Calcium 77.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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