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Cold Cucumber Soup

Cold Cucumber Soup
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average rating (1)
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prep time
25 min
total time
4 hr 25 min
makes
4 servings, 1 cup each
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kraft
recipe by: kraft

What You Need!

1 cup chopped onions
1 Tbsp.  butter or margarine
1 can (14 oz.) chicken broth
1 medium  potato, peeled, cubed (about 1 cup)
1/4 cup KRAFT Light Ranch Dressing
1/2 cup  fat-free milk
1 large cucumber, peeled, seeded and chopped

Make It!

COOK and stir onions in butter in large saucepan 5 min. or until tender. Add broth and potatoes; simmer 15 to 20 min. or until potatoes are tender. Transfer to blender; cover. Blend until smooth. Place in large bowl.

ADD dressing, milk and cucumber to blender; cover. Blend until smooth. Add to potato mixture; stir until blended. Season to taste with pepper, if desired; cover.

REFRIGERATE at least 4 hours. Garnish each serving with 1 tsp. each chopped fresh cilantro and finely chopped red onions.

Kraft Kitchens Tips

Special Extra
Give homemade soup an extra-special touch by adding a simple garnish. Sprinkle each serving with chopped fresh herbs, croutons or toasted PLANTERS Slivered Almonds. Or, top with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream or plain yogurt or a sprinkling of KRAFT Shredded Cheese. Kids especially love some popped popcorn floating on top. Just make sure to match the garnish to the type of soup you're serving.

nutritional information

K:43694v0E:63842

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"Not bad for a cold soup. I would have called it a little bland had it not had the garnishes.... read more
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