Thursday, July 3, 2008

Cucumber Soup

Serves 4.

  • 1 Tablespoon vegetable oil
  • 1 pound pickling cucumbers (peel off skin, if waxed), chopped
  • 1 medium onion
  • 1 medium red bell pepper, chopped
  • 3 cups low sodium chicken broth
  • Ground pepper, to taste
  • Pinch of salt (optional)
  • ¼ cup plain, nonfat yogurt
  • 1 Tablespoon fresh parsley, chopped
  • In a large saucepan, warm the oil over medium heat.
  • Add the cucumbers, onions, and red pepper.
  • Cook until all the vegetables are tender, about 15 minutes.
  • Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
  • Remove from heat.
  • In a blender or food processor, puree the soup until very smooth, and then return it to the saucepan.
  • Bring to a simmer and season to taste with salt (optional) and pepper.
  • Serve hot, topped with a Tablespoon of yogurt and a sprinkling of parsley.

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