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    You are in: Home / Mexican / Mexican Cold Cucumber Cilantro soup Recipe
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    Mexican Cold Cucumber Cilantro soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 18, 2010

      I made the recipe as written, and loved it. It was a little foamy, I guess, but I let the soup sit (made it Sunday, then took it all week in my lunch) and the foam settled out. FULL of flavor. Delicious flavor. I also made a Thai variation by substituting coconut milk for milk and lime for lemon, and adding a little curry paste (1 tsp, but could've used more). That worked beautifully as well. Will definitely do both versions again.

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    • on July 03, 2008

      This soup is quick and easy! If you add a bit of chopped up fresh ginger root, it adds a nice surprise now and then, too.

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    • on April 22, 2007

      My family and I were extremely disappointed in this soup. It was too foamy and lacked flavor. Would never make again...sorry!

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    • on August 07, 2006

      Five well earned gold stars for this soup Mizz B! For the skim milk I used whole milk. Added a dash of white pepper, too. For presentation I garnished the top of each serving with 1 teaspoon of red onion diced small and a few cilantro leaves. Served along with steamed corn, steamed corn tortillas and fresh fruit for a light, refreshing and delicious summer meal. I will always remember this recipe fondly, Dear Bergy, as it was the first homecooked meal I prepared tonight in our new home.

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    Nutritional Facts for Mexican Cold Cucumber Cilantro soup

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 46.1
     
    Calories from Fat 6
    13%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.6 mg
    0%
    Sodium 44.4 mg
    1%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.3 g
    9%
    Protein 3.5 g
    7%

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