Anticipating the 100 degree days ahead, I thought I'd try a cold soup. With crisp cucumbers in season this was an easy go-to. Parsley, cilantro, mint, chives and parsley continue the fresh theme while cayenne and smoked chipotle add a bite. For a vegan soup, use a soy-based yogurt.
Cool Cucumber Soup with Chive Oil
Time: Less than 30 minutes active and total
Price: About $6.75 total; $1.70 per serving
Nutrition (per serving):
Saturated fat: 2.7g
2 Tbsp EVOO
2 Tbsp chives, chopped
2 Tbsp parsley, chopped
2 Tbsp cilantro, chopped
2 Tbsp mint, chopped
2 garlic cloves, minced
4 scallions, roughly chopped
2 large cucumbers, peeled, seeded and roughly chopped (about 4 cups)
1 avocado, peeled and roughly chopped
2 Tbsp lemon juice
1 cup low fat plain yogurt
1/2 cup broth
1 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne
1/8 tsp dried, ground chipotle or smoked paprika
1. In a small skillet, heat EVOO over medium low heat. Add chives and remove from heat. Set aside to cool.
2. In a food processor, add remaining ingredients. Puree until smooth. Refrigerate to cool, if needed.
3. To serve, spoon into four bowls and add 1/2 Tbsp chive oil per bowl.