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.
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