COOL CUCUMBER SOUP

temperatures reaching 90 degrees in many areas of the country, it’s just too hot to cook. But it’s never too hot to eat right, so mercury rising is no excuse to roll through the drive-through. Ellie Krieger’s Cool Cucumber Soup is just the solution. It’s perfect for the height of summer because:

• You won’t need to turn on the oven or stove to make it.
• It’s done in 20 minutes.
• It’s a great way to use up the cucumbers growing like crazy in the garden.
• It clocks in at just 130 calories and 2.5 grams of fat, so makes a waistline-friendly light lunch or appetizer.
• Per Ellie, it’s a good source of protein, Vitamin A, Vitamin C and calcium.

What are you waiting for? Get out the blender and whip up this super-cool, creamy-yet-good-for you cold soup.


Cool Cucumber Soup
Serves 4

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato, seeded and diced, or 3 sliced radishes
2 teaspoons olive oil

In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato or radishes, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Per 1 cup serving:

Calories: 130
Total Fat: 2.5 grams
Saturated: Fat 0 grams
Protein: 11 grams
Total carbohydrate: 17 grams
Fiber: 2 grams
Cholesterol