Chilled Cucumber Soup With Spicy Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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A nice contrast in flavors. You could also use a store-bought salsa or make it milder or hotter to suit your taste. From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1 vegetable, 1/2 milk, 1/4 fat. Ingredients:
5 cups peeled cubed cucumbers |
1 cup chicken or 1 cup vegetable broth |
1/4 cup scallion, pieces green part only, cut in one-inch lengths |
2 tablespoons firmly packed cilantro leaves |
1/2 small garlic clove, minced |
1 1/2 cups buttermilk |
salt |
1/2 cup tomato, wedges |
1 jalapeno pepper, seeded (unseeded if you like it spicier) |
1 tablespoon sliced scallion (white and light green parts) |
1 tablespoon fresh limes or 1 tablespoon lemon juice |
salt |
Directions:
1. Place cucumber through garlic in a blender or food processor, process until smooth. Stir in the buttermilk and salt to taste. Chill at least 1 hour, remembering to taste for seasoning before serving.
2. Salsa: Place all salsa ingredients in a blender or food processor and pulse until finely chopped.
3. Serve the soup in individual bowls, topped with dollops of the salsa.
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