Cucumber Soup II Recipe
- 2 cups cucumber – peeled, seeded and shredded
- 2 tablespoons grated onion
- 2 (10.75 ounce) cans condensed cream of celery soup
- 2 cups cottage cheese
- 2 cups buttermilk
- 1 pinch seasoning salt
- Grate cucumber and onion, and strain out liquid.
- In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
- Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.
