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Cold Cucumber Soup

Recipe from Janet Campbell, who was married in Iran.

3 cucumbers  peeled and sliced

1 leek or equivalent amount of onion

2 Tablespoons butter

Sautee the two (or two-thirds of the quantity if you are making more) of the cukes and onion in butter for two minutes. Run in the blender for 1 minute. Remove a portion to make way for:

the remaining raw cucumber

1 cup plain lowfat yogurt

1 teaspoon fresh chopped dill

2 teaspoons lemon juice

salt and pepper

dash of garlic powder (or half of a fresh small clove of garlic)

Blend for 30 seconds.

Chill and serve very cold, with a sprinkling of pecans

Makes 1 and 1/2 quarts