155
107.16796875
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.
156
123.09375
156
108.46875
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.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
- In a small skillet, heat EVOO over medium low heat. Add chives and remove from heat. Set aside to cool.
- In a food processor, add remaining ingredients. Puree until smooth. Refrigerate to cool, if needed.
- To serve, spoon into four bowls and add 1/2 Tbsp chive oil per bowl.
