Another one of the joys of summer, fresh, crispy cucumbers, and all the fabulous dishes you can create with them. I have loved cold cucumber soup for years now, and it really helps me stick to my healthy eating plan. I realize that cold soup is not everyone's idea of good eating, but as far as I am concerned, when the weather turns hot and humid, there is absolutely nothing better than gazpacho or cold cucumber soup!
Cold Cucumber Soup
3 medium cucumbers, peeled and seeded
24 oz. fat free, low sodium chicken broth
1 rib celery, cleaned and roughly chopped
1 medium onion, chopped
2 cloves garlic, smashed
1/2 c. water or dry white wine
16 oz. fat free, plain yogurt
1/3 c. light sour cream
1 tsp. salt
fresh dill or snipped chives for garnish
In a heavy sauce pan, combine broth, celery, onion, garlic and wine or water. Bring it to a boil, turn down the heat, cover and let simmer about 30 minutes until the veg. are very tender. Remove from heat and let cool about 30 min.
Put your prepared cucumbers into a food processor fitted with the all purpose blending blade. (You may do this in a heavy duty blender.) Add about half of your broth and process until smooth. Remove half of that mixture to a large bowl and blend in half of your yogurt and sour cream. You must make this by doing it in "batches" as I have never found a processor or blender big enough to do it all at once. Pour the broth/yogurt mixture into your large bowl, and then pour half back into the processor and blend again with the the rest of the yogurt, sour cream and salt. Do this several times, until everything is fairly smooth and blended together. Don't overfill your processor or blender, just take a few extra minutes to pour back and forth till completed. Chill soup thoroughly. Serve garnished with a slice of cucumber, a dollop of sour cream and a sprinkling of dill or chives.