Prep 10 mins
Cook 0 mins
A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)
- 6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers)
- 1 1⁄2 cups low-fat plain yogurt
- 1 cup low-fat buttermilk
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, peeled and minced
- 3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (NOT dried, NOT dried)
- 1⁄8 teaspoon red pepper flakes or 1⁄8 teaspoon cayenne
- 1⁄2 cup water or 1⁄2 cup vegetable stock
- 1⁄4 teaspoon salt, to taste
- 1⁄8 teaspoon white pepper
- 3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds)
- fresh lemon juice, to lightly drizzle on each serving soup
- ice cube
- In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
- In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
- Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
- Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
- Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.