Chilled cucumber soup
Prep time: 30 minutes
Chill time: 1 hour
Karen Austin of Grass Valley enjoyed a cold cucumber soup at a gathering recently. She was unable to track down who prepared it, so she asked the Mailbox for help in finding a recipe.
This do-ahead recipe would make a refreshing accompaniment to a light dinner on a summer evening or serve it with a Caesar salad and bread for lunch with friends.
1 cup chicken broth
1/4 cup chopped green onions
Salt to taste
1 teaspoon crumbled dill weed, extra for garnish
1 clove garlic, chopped
2 strips lemon peel
2 tablespoons lemon juice
1 cup plain yogurt
1 cup sour cream
2 English cucumbers, peeled, seeded and chopped
Chives and lemon slices for garnish
Combine chicken broth, onions, salt, dill weed, garlic, lemon peel, lemon juice, yogurt and sour cream in blender or food processor and blend until smooth. Add cucumbers, turning machine on and off quickly so that cucumber is grated, not liquefied. Chill for at least one hour. Garnish with fresh dill, chives and lemon slices.
Per serving using low sodium chicken broth, lowfat plain yogurt: 193 cal.; 7 g pro.; 12 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 30 mg chol.; 250 mg sod.; 1 g fiber; 5 g sugar; 61 percent calories from fat.