Home Cooks Online

Cucumbers. Photo: Shannah PaceThis cold cucumber soup recipe showed up in my email box just in time.  Our garden is overflowing with cucumbers and yellow squash (which I’m totally tired of).  So when my husband said, “The cucumbers are going to start rotting,” I told him I just needed to make a cucumber soup.  Poof, that same afternoon, my friend, Joanne, sent me a recipe.  She must have the same problem at her house.  I’ve been trying to get her to become one of our regular Home Cooks, so this is a good sign.  From Joanne:  “On a very hot summer day I decided to convert a hot cucumber bisque receipe full of cream and butter to this low-cal delicious alternative.”  We’re making it this afternoon.  I’m going to try further reducing the fat by replacing most of the butter with olive oil, and I’m hoping Joanne isn’t shaking her head at me.  Happy summer.

Cold Cucumber Soup Recipe

by: Joanne Vaughn

• 2 -3 medium cucumbers, peeled and cut into medium pieces
• 2 white onions, peeled and cut into medium pieces
• 4 Tbs Smart Balance or butter
• 3 cups or more, chicken broth, (Swansons, homemade or vegetarian)
• 1 cup plain, low fat or nonfat yogurt

1. Heat butter in a 3 quart pan, add onions and cucumbers to melted butter.
2. Stir occasionally over low heat for 10/15 minutes.
3. Add broth and cook at low simmer for 15/20 minutes.
4. Cool. Puree in glass blender or with handheld blender until seeds disappear
5. (no need to strain). Add salt and season to taste.
6. Chill and add +/- 1 cup plain, low fat or non-fat yogurt and
7. stir until well mixed. Chill, garnish with mint or dill and thin cucumber slices.