My four-year cooking instructor gave me this recipe.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cucumbers – peeled, quartered, and seeded
- 1 (14.5 ounce) can chicken broth
- 1 cup chopped tomato
- ¼ cup fresh lime juice
- ⅛ teaspoon cayenne pepper
Instructions
- Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
- Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts
| Calories | 43 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 442 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
We really liked it. Nice bit of zing with the lime & the cayenne combo gave it good flavor. First, I really hate when people “review” a recipe after having TOTALLY changed it. That being said, I only had lemon cucumbers instead of regular ones. So I used 3 blended & 1 diced of those. No “seeding” necessary w/ those little ones. I also didn’t have chicken stock, so I used chicken broth. After tasting it as the recipe called for, it was good…but was missing the creamy element. I happen to have a bit of our family’s “creamy pesto” (nearly equal portions of sour cream & a little more pesto mixed together) leftover that I had used w/ another dinner so I threw that in. Only about 1/3 cup of the creamy pesto & it took this recipe way over the top. So good. Will definitely make it again the way I did it with the lemon cucumbers & creamy pesto added. Super refreshing & light. My husband made me tell him the ingredients about 4 times because he didn’t believe that it was so simple & yet so flavorful.
Yummy
I really just disliked it. Sorry 🙁
The pure, cool, sweet flavors of fresh tomatoes and cucumbers make this ideal for those hot summer days. I used English cucumbers for this along with farmers market fresh tomatoes.