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Chilled Cucumber Soup


    Chilled Cucumber Soup

    A simple and refreshing summer soup.


    2 English cucumbers, peeled and sliced
    1 1/3 cup (330 mL) no-fat Greek yogourt
    1 1/3 cup (330 mL) low-fat sour cream
    2 cups (500 mL) low-sodium chicken or vegetable broth
    1 garlic clove, finely minced
    1/2 cup (125 mL) fresh mint
    1/2 cup (125 mL) fresh dill
    1/2 tsp (2 mL) pepper
    Salt and pepper to taste
    1 lemon, cut into wedges

    Place cucumbers, yogourt, sour cream, broth, and garlic clove in bowl of food processor or blender and process until smooth. Add herbs and pepper; pulse until incorporated into the soup. Taste and adjust salt and pepper to taste.

    Transfer to bowl and refrigerate for at least 2 hours or until completely chilled.

    Serve cold in chilled bowls. Garnish with a sprig of fresh dill and a wedge of lemon on the side.

    Serves 4.

    Each serving contains: 186 calories; 9 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 15 g carbohydrates; 1 g fibre; 140 mg sodium

    source: "Cold Soups", alive #357, July 2012


    Chilled Cucumber Soup




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