Iced Cucumber Soup

Servings: 8 | Serving size: about one cup

Cooking Time: 60 Minutes

This soup keeps well for about 48 hours.

Serve with a 2 ounce whole wheat or gluten-free roll and Waldorf Salad or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Zucchini Salad

Ingredients

• 1 tsp unsalted butter
• 3 large cucumbers (peeled, seeded and chopped)
• 2 cups low sodium chicken or vegetable broth
• 1/2 cup white wine
• 1 Tbsp fresh dill
• 1/2 tsp salt
• 1/8 tsp coarsely ground pepper
• dash ground nutmeg
• 3/4 cup non-fat sour cream
• 1/2 cup non-fat yogurt
• thinly sliced cucumber (for garnish)
• fresh dill (for garnish)

Melt the butter in a large non-stick skillet over medium heat. Add the cucumber and sauté about ten minutes. The cucumber should be lightly browned.

Add the chicken broth and increase heat to medium-high. Bring the soup to a boil, stirring occasionally, and add the white wine.

Reduce the heat to medium and simmer for about ten minutes stirring frequently. Add dill, salt and pepper.

Reduce heat to medium low and simmer two minutes.

Blend until smooth using a stick blender. (Or place 1/2 of the soup in a blender jar and blend on liquefy until smooth. Remove to a storage container. Repeat with the other half of the soup and allow it to cool.)

After the soup is cooled add 1/2 cup of the sour cream and the yogurt to the soup. Whisk until smooth and then cover and chill until very cold.

To serve, ladle into individual bowls, top each with a dollop of the remaining sour cream. Garnish with cucumber slices and fresh dill.