Crispy Cucumber Soup Recipe - Cooking Index
Crispy Cucumber Soup Recipe - Cooking Index
Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.
Courses: Soup| 2 1/2 | Hothouse (seedless) cucumbers - peeled | |
| 2 tablespoons | 30ml | Minced garlic |
| 1 cup | 237ml | Fresh Vegetable Broth - (see recipe) |
| = (you may substitute canned | ||
| Vegetable or chicken broth) | ||
| 4 cups | 948ml | Plain nonfat yogurt |
| 1 cup | 40g / 1.4oz | Coarsely-chopped fresh mint leaves |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| 4 | Red radishes - cut 1/4" dice (large) |
Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.
Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.
To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.
This recipe yields 4 servings.
Per serving: 193 calories, 31g carbohydrates, 15g protein, 2g fat, 3mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000
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