Cucumber Soup #4, cold
Source of Recipe
from Toni at rdj
This is a perfect summer soup: refreshing, tasty, and cool. It can be
made early in the day before it gets too hot to cook, and chilled
thoroughly for several hours. Serve with BLT sandwiches and fresh
summer fruit, and you have a wonderful summer supper.
Cucumber Soup #4, cold
1/4 cup butter
3 cucumbers, peeled, seeded and thinly sliced (I use Armenian if I have
them!)
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth (low fat for "lite" version)
1 cup plain yogurt (low fat for "lite" version)
Salt and pepper
Sour cream (low fat for "lite" version), finely chopped fresh dill and a
cucumber slice for garnish
Melt butter in a saucepan and add cucumbers and scallions. Cook over low
heat for several minutes. Place cucumbers and scallions in food
processor, add chicken broth, yogurt and salt and pepper. Blend until
smooth.
Chill for several hours before serving.
Serve chilled topped with cucumber slice, sour cream and fresh dill.
This soup is nice and cool and very good. You will be surprised at how
rich the flavor is with so few ingredients. You can also serve this with
some croutons to sprinkle on top of the soup.
Makes 6 - 8 servings.
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