Recipe by Bergy
Wonderful cold soup to start off a summer Mexican fiesta. Garnish it with some chopped chives.
Top Review by SaraStar
I made the recipe as written, and loved it. It was a little foamy, I guess, but I let the soup sit (made it Sunday, then took it all week in my lunch) and the foam settled out. FULL of flavor. Delicious flavor. I also made a Thai variation by substituting coconut milk for milk and lime for lemon, and adding a little curry paste (1 tsp, but could've used more). That worked beautifully as well. Will definitely do both versions again.
- 1 lb cucumber, peeled,seeded and cut into chunks
- 1 1⁄4 cups low sodium chicken broth
- 3⁄4 cup cilantro leaf, firmly packed
- 1⁄2 cup skim milk
- 1⁄4 cup fresh lemon juice