Healthy Soup Recipes: Cool Cucumber Soup
01/19/2010 | 12:00 AM
Cucumber is one of our favorite summer vegetables: it’s refreshing and nourishing, low in calories and high in vitamins A & C and water content (which makes it naturally hydrating). Because of its high water content, cucumber isn’t often used as a base for broths. But we love the idea of a cool, smooth and light soup to sate you on the hottest days of the season. Try this simple recipe when you’re ready to cool off and rehydrate.
Ingredients:
Place 3 1/2 cups cucumber, garlic paste, buttermilk, mint leaves, vinegar and ice cubes in the bowl of a blender or food processor. Blend until smooth. Add salt and pepper to taste. Ladle into bowls and garnish with the reserved cucumber and mint sprigs.
Serves 2
Ingredients:
- 1 small clove garlic, crushed, peeled and mashed or processed into a paste
- 1/2 teaspoon salt
- 3 1/2 cups peeled, seeded and chopped cucumbers (about 3 cucumbers), plus 1/2 cup for garnish
- 1 1/2 cups buttermilk
- 1/4 cup fresh mint leaves, plus sprigs for garnish
- 1 tablespoon red wine vinegar
- 2 ice cubes
- Freshly ground pepper to taste
Place 3 1/2 cups cucumber, garlic paste, buttermilk, mint leaves, vinegar and ice cubes in the bowl of a blender or food processor. Blend until smooth. Add salt and pepper to taste. Ladle into bowls and garnish with the reserved cucumber and mint sprigs.
Serves 2
