May 292008

Chilled Cucumber Soup

Recently, I was cooking dinner for a few friends and told that it had to be as close to calorie-less as possible. They had a bet going on at work and the final weigh in was this week. So I made two summer soups gazpacho and cucumber soup. We decided this would actually be great also as a dipping sauce. I would then just add a little less broth if you decide to use it that way.

2 Peeled and Seeded Diced Cucumbers
1/3 Cup chopped scallions
1 Tablespoon of Butter
1 Cup of Vegetable Broth
1 Cup of Yogurt
1 glove of garlic chopped
¼ Cup of Fresh Dill
1 to ½ Tablespoon of Lemon Juice
½ Cup Chopped Pecans
Salt and Pepper

In a bowl place the cucumbers and 1 teaspoon of salt and let stand for thirty minutes and then drain water from the bowl.
In a saucepan lightly sauté butter and scallions with salt and pepper for two minutes.
Combine all ingredients in a large bowl except pecans and refrigerate for about 4 hours. In a blender blend together all ingredients and ready to serve. Top with some fresh dill. Add salt and pepper to taste as well as lemon juice and dill if you want a little more flavor.


Now, I served this with a lime and cucumber water. Just slices of lime and cucumber and refrigerated it in the water for about 4 hours.

 Posted by at 6:39 pm

  One Comment to “Chilled Cucumber Soup”

  1. Hey Patty, quick question. A lot of the recipies you have call for vegetable stock, chicken stock, etc. If I don’t have the time to make my own and freeze (;-) does a bouillon cube work fine, or will it make a lot of difference if I get some real stock at the super market?

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