Are you looking for something different to do with your abundance of cucumbers? Consider trying a cold cucumber soup to avoid heating up your kitchen. Like most vegetables, cucumbers, the star of this recipe, are loaded with vitamins and minerals. In addition, cucumber has a high water content. Eating cucumbers is a great way to enhance your hydration during the hot summer months.
- 4 large cucumbers, peeled, seeded, cubed and divided
- ½ cup finely chopped yellow onion, divided
- ½ cup finely chopped celery, divided
- ½ cup grated carrots, divided
- 4 medium jalapeno peppers, seeded and finely chopped
- ¼ cup Greek yogurt
- ¼ cup low-fat sour cream
- 2 teaspoons white sugar (may substitute with Stevia or Splenda)
- 1-2 fresh garlic cloves, minced
- 1 teaspoon dried dill weed or 2-3 teaspoons of fresh dill
- 1 teaspoon salt, to taste
- 1 teaspoon ground black pepper, to taste
- Set aside ¼ cup of cubed cucumber.
- Place remaining cucumbers, ¼ cup onion, ¼ cup celery, ¼ cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic, dill, salt and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- Pour mixture into a large bowl and stir in reserved ¼ cup cucumber and remaining onion, celery and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- Place in the refrigerator for at least 4 hours before serving.
Servings: 6 | Protein: 2.6g | Carbohydrates: 12.8g | Dietary fiber: 2g | Sugars: 6.6g | Fat: 3.2g | Saturated fat: 1.8g | Cholesterol: 6.1mg
Recipe shared by Michelle Eaton, C.D., Registered Dietitian, ThedaCare; courtesy of allrecipes.com.