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Cucumber Bisque

Categories: Entertaining, Make ahead, Vegetarian
Type: Soups and Stews

This cucumber bisque is served cold. It's perfect for a warm summer evening.

Serves: Serves: 4


  • 2 large cucumbers, peeled, seeded and grated
  • 1 cup nonfat half-and-half
  • 1 cup nonfat plain yogurt
  • 1 cup nonfat sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons grated lime peel
  • 3/4 teaspoons onion powder
  • 2 to 3 drops Tabasco sauce
  • Pepper to taste
  • 1/2 cup chopped green onion

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  1. Combine cucumbers, half-and-half, yogurt, sour cream, lime juice, lime peel and onion powder in a large bowl; mix until all ingredients are blended.
  2. Cover and refrigerate overnight.
  3. Just before serving, season soup with Tabasco sauce and pepper; garnish with green onions.
  • We should be a strong nation! Dairy products, a good source of calcium, account for 29 percent of all food consumed in the United States.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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