alive logo

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




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.