Servings: 4
Prep Time: 20 minutes (plus chill time)
Ingredients1 tablespoon butter, unsalted
2 large leeks (about 1⁄2 pound), trimmed, cleaned and sliced
3 large seedless cucumbers (4 cups), peeled and coarsely chopped
1&fracl2; cups low-fat milk
1 tablespoon lemon juice
1/4 cup fresh mint leaves
Black pepper
Salt
3/4 cup low-fat plain yogurt
1 tablespoon honey
1/2 cup chopped grape tomatoes
1/4 cup feta or blue cheese crumbles
Preparationn a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.
Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
In a separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.
When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.
Nutritional Facts Per Serving
| Calories: |
190 |
| Total Fat: |
7g |
| Saturated Fat: |
4g |
| Cholesterol: |
23mg |
| Sodium: |
243mg |
| Carbohydrates: |
25g |
| Dietary Fiber: |
3g |
| Protein: |
9g |
| Calcium: |
31% Daily Value |
Substitution IdeaSuper versatile, this soup can be served at room temperature or chilled — experiment with different fresh herbs (like dill, parsley or oregano) as spring turns into summer!
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