Iced Cucumber Soup
Servings
8Serving size
about one cupThis soup keeps well for about 48 hours. Serve with a 2 ounce whole wheat or gluten-free roll and Waldorf Salad or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Zucchini Salad
Ingredients
| 1 tsp.. Unsalted butter |
| 3 cucumber Cucumber (peeled, seeded and chopped) |
| 2 cups No salt added vegetable stock |
| 1/2 cup White wine |
| 1 Tbsp. Fresh dill |
| 1/2 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 3/4 cup Fat free sour cream |
| 1/2 cup Nonfat Greek Yogurt |
Instructions
Add the chicken broth and increase heat to medium-high. Bring the soup to a boil, stirring occasionally, and add the white wine.
Reduce the heat to medium and simmer for about ten minutes stirring frequently. Add dill, salt and pepper.
Reduce heat to medium low and simmer two minutes.
Blend until smooth using a stick blender. (Or place 1/2 of the soup in a blender jar and blend on liquefy until smooth. Remove to a storage container. Repeat with the other half of the soup and allow it to cool.)
After the soup is cooled add 1/2 cup of the sour cream and the yogurt to the soup. Whisk until smooth and then cover and chill until very cold.
To serve, ladle into individual bowls, top each with a dollop of the remaining sour cream. Garnish with cucumber slices and fresh dill.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
With iced soups, just a touch of sour cream or yogurt will enhance the soup and complement the flavors of the base of the soup.