Issue Date: July 12, 2009
Chill out with a cool summer soup
By Elena Keithley
Hot summer days have you sweating? Cool down with this refreshing soup made with cucumber, rich in vitamins C and A plus potassium. Originally published in "The Healthy Kitchen: Recipes for a Better Body, Life and Spirit" by Andrew Weil, M.D., and Rosie Daley, this soup stands alone as a light summer meal or serves as a perfect accompaniment to seafood or poultry.
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Cold Cucumber Soup
Ingredients:
3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced and seeded
3 Tbs. minced fresh dill
1 Tb. freshly squeezed lemon juice
2 Tbs. chopped green onion or chives
1 tsp. salt
1 tsp. freshly ground black pepper
Garnish:
Low-fat sour cream
2 Tbs. capers
Directions:
Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, and salt and pepper. Stir once or twice.
Chill covered in the refrigerator for 3 hours.
Pour 1-cup servings into each of 6 bowls, garnish each with a dollop of low-fat sour cream, and sprinkle a few capers on top.
Serves 6
Per serving: 168 calories, 8g protein, 30g carbohydrates, 4g fat (1.9g saturated), 11mg cholesterol, 6g fiber
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