Tuesday, August 30, 2016

Chilled Cucumber and Summer Vegetable Soup

In the summer we seem to get inundated with cucumbers.  This is another good way to use some of them.  It makes a good first course for a meal or a light lunch.

Soup
1 medium cucumber peeled and seeded (about 11 ounces)
2 cups plain Greek style yogurt
1 garlic clove, peeled and chopped
1/2 teaspoon salt
pepper to taste

Puree the cucumber, yogurt, garlic, salt and pepper in a food processor or blender until smooth. Refrigerate for at least 20 minutes.

Garnish or Salad Topping
16 grape tomatoes cut in quarters or about 1 cup of chopped tomatoes
1 small cucumber, peeled and diced
1/2 cup either fresh or frozen (defrosted) corn kernels
2 green onions, sliced thinly
1 tablespoon white balsamic vinegar
1 tablespoon sunflower or olive oil
salt and pepper
1/4 cup slivered fresh basil leaves

Combine.  Top each bowl of soup with some of the salad topping.

Adapted from The Ultimate Volumetrics Diet by Barbara Rolls

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