San Antonio Herb Society Cucumber Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Quick to fix and no-cook. Sometimes I add in a couple of green onions, and I always use homemade chicken broth. From SAHS Cookbook, Vol. 2. Ingredients:
5 small cucumbers, peeled and seeded, divided |
2 cups plain low-fat yogurt |
1 (14 3/4 ounce) can chicken broth |
1/4 cup light cream |
2 tablespoons fresh dill, chopped |
2 teaspoons lemon juice |
1 1/2 teaspoons salt (to taste) |
1 garlic clove, minced |
cucumber, sliced for garnish |
dill sprigs (to garnish) |
chopped chives (to garnish) |
Directions:
1. Chop 1 cucumber into 1/4 pieces, set aside. In food processor, combine remaining cucumbers, yogurt, broth, cream, dill, lemon juice, salt and garlic. Process until smooth.
2. Stir in reserved cucumber pieces. Cover and chill at least 1 hour or until ready to serve. Garnish.
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