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Cucumber Leek Soup Email Friend
This simple yet unique dish sets the table for a light meal that will warm up your winter days.
Prep Time: 20 minutes (plus chill time)
1 tablespoon butter, unsalted
n 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
Super 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!