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Cucumber Soup

Fat.Freedom's picture
Ingredients
  Coarsely chopped cucumber 4 Cup (64 tbs) (About Two 1-Pound Cucumbers)
  Salt 1⁄2 Teaspoon
  Champagne vinegar 1⁄4 Cup (4 tbs)
  99% fat free chicken stock 1 1⁄2 Cup (24 tbs)
  Dry vermouth 1⁄4 Cup (4 tbs)
  White pepper 1⁄4 Teaspoon
  Chopped dill weed 3⁄4 Cup (12 tbs) (0.25 Cup Used For Garnishing)
  Plain non fat yogurt 6 Tablespoon (For Garnishing)
Directions

Combine the cucumber and salt in a non-reactive bowl and toss to coat the cucumber well.
Set aside for about 30 minutes.
Rinse the cucumber under cold running water for about 1 minute, shake off the excess water, and pat dry.
Transfer to a food processor or blender, add the vinegar, and puree to a smooth consistency.
Combine the chicken stock, vermouth, and pepper in a medium saucepan.
Bring to a boil over medium heat.
Whisk in the cucumber puree and the chopped dill and cook for another 2 minutes, stirring occasionally.
Ladle into 6 soup bowls and garnish each serving with a dollop of yogurt and a sprinkling of fresh dill.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
6

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