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| Recipe: Chilled Cream of Cucumber Soup |
Servings: 2
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 2 cucumber, peeled and seeded
- 1/2 cup buttermilk, chilled
- 1/2 cup nonfat sour cream, chilled
- 2-1/2 tsp. white vinegar
- 1 tsp. olive oil
- 1/2 tsp. dried dill, crumbled
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| Cooking Directions: |
Coarsely puree cucumbers in a blender or food processor. Transfer to
a metal bowl and whisk in remaining ingredients and salt to
taste. Cover bowl and chill 30 minutes, stirring occasionally. Serve in
chilled bowls. |
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| Per Serving:
calories 155, fat 6.4g, calories from fat 37%, protein 8.2g, cholesterol 7.1mg, dietary fiber 2.4g
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| Nutrients |
Exchanges |
| Calories |
155 |
Milk Exchanges |
0.2 |
| Protein |
8.2g |
Vegetable Exchanges |
1.8 |
| Carbohydrates |
23.8g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.4g |
Bread Exchanges |
0.0 |
| Sugar |
13.2g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
6.4g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.7g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
2.7g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
2.0g |
| % Calories from Fat |
37% |
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|
| Cholesterol |
7.1mg |
| Sodium |
120.9mg |
| Vitamins |
Minerals |
| Vitamin A |
167.2IU |
Calcium |
198.2mg |
| Thiamin (B1) |
0.9mg |
Copper |
1.1mg |
| Riboflavin (B2) |
2.1mg |
Iron |
1.3mg |
| Niacin (B3) |
1.0mg |
Magnesium |
42.4mg |
| Vitamin B6 |
1.5mg |
Manganese |
2.4mg |
| Vitamin B12 |
0.4mcg |
Phosphorus |
196.8mg |
| Vitamin C |
16.7mg |
Potassium |
680.7mg |
| Vitamin E |
1.3IU |
Selenium |
37.1mcg |
| Folate |
42.2mcg |
Sodium |
120.9mg |
| Pantothenic Acid |
0.7mg |
Zinc |
0.9mg |
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