Chilled Cucumber Soup
"Cool, refreshing, easy! I use non-fat yogurt and low-fat cottage cheese, but any will do."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 English cucumbers or 2 regular cucumbers, peeled and cubed
- 1⁄2 cup sliced green onion, white and green
- 1⁄2 cup cottage cheese
- 1⁄2 cup plain yogurt
- 1⁄2 cup chicken broth
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon lemon zest
- kosher salt and pepper (start with 1/4 teaspoon of each)
- 4 tablespoons finely diced sweet red peppers
directions
- Put everything except the red pepper dice into a blender container and puree until smooth.
- Chill at least one hour.
- Serve topped with red pepper dice.
- Variation: Use about 1/4 cup packed fresh cilantro leaves instead of the green onion.
- Makes 2 generous or 4 small servings.
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Reviews
-
Not the usual (buttermilk) take on cuke soup, what with the cottage cheese, lemon juice/zest, chicken broth, and spring onions. Really tasty, and with a different consistency (more mouth feel?) as well. DH liked it too, and we served it with a salad of baby bok choy, beans from our garden, mushrooms, prosciutto, and provolone, dressed with oil, wine vinegar and a dollop of parmesan. Part of my continuing effort to keep from turning the stove/oven on in this unusually hot weather.
RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey.
Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
