Cucumber Soup
From winkaway 16 years ago
- 25 minutes to make
- Serves 4
I found this recipe at about.com for a project. It's a traditional Guatemala soup. It works well when served with garlic shrimp and rice.
Ingredients
- 1 tablespoon vegetable oil shopping list
- 1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped shopping list
- 1 medium onion, chopped shopping list
- 1 medium red bell pepper, chopped shopping list
- 3 cups low sodium chicken broth (remove fat) shopping list
- ground pepper to taste shopping list
- small amount of salt (optional) shopping list
- ¼ cup plain, nonfat yogurt shopping list
- 1 tablespoon chopped fresh parsley shopping list
How to make it
- In a large saucepan, warm the oil over medium heat.
- Add the cucumbers, onion, 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
- 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 sprinkling of parsley.
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