Cold Cucumber Soup - 29.8g Carbs, 6.1g Fiber
From The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)
Early summer, when cucumbers are cheap and plentiful, is the best time
to make this soup. It is so easy that you'll be making it a lot on
warm afternoons or when you feel you want to eat something less than
a complete meal. When I have guests for a late-evening meal, I serve
this soup, along with steamed Alaskan crab legs, and mixed field greens,
because it is so light. The crab legs and the salad round out the meal.
You can make this soup ahead of time and chill it, covered, in the
refrigerator until ready to use.
3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced, and seeded
3 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon juice
2 Tbsp chopped green onion OR chive
1 tsp salt
1 tsp freshly ground black pepper
--> GARNISH
Plain low-fat yogurt OR low-fat sour cream
2 Tbsp capers
Cook the leeks in the stock in a large soup pot for 10 minutes. Add
the milk and cucumbers.
Pour small batches at a time into a blender and puree until smooth.
Add the dill, lemon juice, green onions or chives, salt, and pepper.
Stir once or twice.
Chill covered in the refrigerator for 3 hours.
Pour 1-cup servings into each of 6 bowls, garnish with a dollop of
plain low-fat yogurt or low-fat sour cream, and sprinkle a few capers
on top.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
168.3 Calories, 3.7g Fat, 1.9g Saturated Fat, 18.1% of calories from fat,
11mg Cholesterol, 7.9g Protein, 29.8g Carbs, 6.1g Fiber
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