Cold Cucumber Soup - for the Weight Watcher or Diet

Submitted by Mimi Bobeck

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 tablespoons reduced-fat butter or 2 tablespoons margarine
• 1 cup diced onion
• 3 1⁄2 cups chicken broth
• 1 cup diced peeled potato
• 4 cups diced cucumbers
• 1 cup plain yogurt
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 tablespoons snipped fresh dill

• Garnish

• cucumber, slices (optional)
• dill sprigs (optional)
• fresh edible flower (optional)
• toasted walnut pieces (optional)

directions

1. In a saucepan, melt butter over medium-low heat.
2. Add onion, cook 10 minutes.
3. Add broth and potato; bring to a boil.
4. Reduce heat to low, simmer, uncovered, 10 minutes.
5. Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
6. Let soup cool slightly.
7. Working in batches in blender, puree soup mixture until smooth.
8. Transfer to 2 quart bowl.
9. Whisk in yogurt, salt and pepper until well blended.
10. Cover; refrigerate until well chilled.
11. When ready to serve, stir in dill.
12. Garnish if desired.

Reviews

[Mirj2338]

Very very good! I whipped this up in the morning before leaving for work and then let it chill in the fridge. Came home from a hot and horrible day at the office, and this was so cooling and refreshing, it brought me back to life again. I wanted to keep this all-dairy, so I used vegetable broth. I'm also on a diet that doesn't allow potatoes, so I substituted one celery root instead. Before pureeing in the blender I tossed in the fresh dill, and didn't need any garnish at all. Great summer refresher!