CHILLED CUCUMBER SOUP
serves 4
This is great on a hot summer day- it’s sure to cool things down!
3 peeled, seeded cucumbers- rough chopped
3/4 cup chopped yellow onion
1 T fresh dill, chopped
1 clove garlic minced
fine zest of one lemon
2 T flour
2 T unsalted butter
2 cups low sodium chicken broth
1 cup plain low fat yogurt
Melt butter in a medium saucepan and saute the onions on med high heat for a few minutes. Add the cucumbers and saute until tender about 15 minutes. Add the garlic and cook for another minute or so.
Sprinkle with the flour and stir well- gradually add the chicken stock- keep stirring. Add the zest, salt and bring to a simmer. Simmer for another 5 minutes.
Remove from heat and cool. Puree in a blender or food processor- in batches. When completely cool- stir in the yogurt and dill and refrigerate till cold at least 4 hours. Serve in chilled bowls. Garnish with a dollop of yogurt and some fresh dill or lemon zest. Yum!
