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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.
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Cool Herbed Cucumber Soup with Chive Oil

June 10, 2012

30 min or less active, 30 min or less total, appetizer, gluten-free, main, soup, summer, vegan

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.
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Information

Servings: 4
Time: Less than 30 minutes active and total
Price: About $6.75 total; $1.70 per serving
Nutrition (per serving):
Calories: 200.4
Protein: 5.4g
Fat: 15.4g
Saturated fat: 2.7g
Carbohydrates: 13.4g
Fiber: 1.8g
Sodium: 343.5mg
Cholesterol: 3.4mg
High In:
Good Source:
Low In:

Ingredients

  • 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

Preparation

  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.

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