Vegetarian

Cold Cucumber Soup is for Soup.

Cold Cucumber Soup takes 20 minutes to prepare.

Cold Cucumber Soup takes 10 minutes to cook.

Cold Cucumber Soup makes 6 servings.

The ingredients for Cold Cucumber Soup are:

3 leeks, washed and sliced in rounds
2 cups vegetable stock/broth
2 cups milk (1%)
6 cucumbers, peeled, sliced and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepper

Garnish Mock Sour Cream
2 tablespoons capers (if desired)

Here is how you make Cold Cucumber Soup:

Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers. Pour small bathes at a time into a blender and puree until smooth. Add the dill, lemon juice, greenonions or chives, salt and pepper. Stir once or twice. Chill covered in the refrigerator for 3 hours. Pour 1 cup servings into each of 6 bowls, garnish with a dollop of Mock Sour Cream or low -fat sour cream, and sprinkle a few capers on top.Number of Servings: 6Recipe submitted by SparkPeople user DISPATCH91.

The nutritional information for Cold Cucumber Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 83.4

• Total Fat: 1.1 g
• Cholesterol: 4.1 mg
• Sodium: 748.0 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 1.6 g
• Protein: 4.1 g