,

Cucumber Bisque

By
  • 4 Large Cucumbers, peeled, seeded and chopped
  • 1 Small Summer squash, chopped
  • 4 Green onions, sliced
  • 1 Cup Northern white beans, drained
  • 3 Cups Low-fat chicken broth
  • 2 Tbs Fresh chives, chopped
  • 1 Cup Plain yogurt
  • Salt and pepper to taste
  • 2 Tbs Dill leaves, chopped
  1. In large saucepan, combine cucumbers, squash, onions, beans, chicken broth and chives.
  2. Cover and cook, at gentle bubble, 20 minutes, until cucumbers are tender.
  3. Pour into blender or food processor; whirl until smooth.
  4. Transfer to large bowl.
  5. Blend in salt, pepper and yogurt.
  6. Cover and refrigerate until thoroughly chilled.
  7. Sprinkle with chopped dill, and serve cold.

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Servings: 6

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 115.21
Calories From Fat (10%) 11.40
Calories From Protein (24%) 27.34
Calories From Carbs (66%) 76.46
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 1.30g 2%
Saturated Fat 0.49g 2%
Monounsaturated Fat 0.02g
Polyunsaturated Fat 0.10g
Trans Fatty Acids 0.00g
Cholesterol 2.49mg 1%
Sodium 313.93mg 13%
Potassium 734.32mg 21%
Carbohydrates 19.51g 7%
Dietary Fiber 4.36g 17%
Sugar 3.64g
Sugar Alcohols 0.00g
Net Carbohydrates 15.15g
Protein 7.68g 15%
Vitamin A 496.83IU 10%
Vitamin C 16.08mg 27%
Calcium 171.24mg 17%
Iron 2.71mg 15%
Vitamin E 0.19IU 2%
Thiamin 0.15mg 10%
Riboflavin 0.21mg 13%
Niacin 0.78mg 4%
Vitamin B6 0.26mg 13%
Folate 80.88µg 20%
Vitamin B12 0.35µg 6%
Pantothenic Acid 0.67mg 7%
Phosphorus 110.31mg 11%
Magnesium 59.24mg 15%
Zinc 1.38mg 9%
Copper 0.28mg 14%
Manganese 0.50mg 25%
Selenium 2.38µg 3%
Alcohol 0.00g
Caffeine 0.00mg
Water 316.90g

Related Stories