57 calories per serving! It tastes good too. Use the cucumbers that come wrapped in plastic. They’re called English or Japanese cucumbers.
Cucumbers and dill are a marriage made in heaven. Add vegetable broth and a little potato for body, and you can make a smooth and delicate soup in half an hour. On a hot day or for lunch, consider serving it chilled. If you can’t find fresh dill, substitute 2 tablespoons minced green onion.
Everyday Cooking
with Dr. Dean Ornish
serves 4
Ingredients
- 3 English(Japanese) cucumbers, about 2 pounds total
- 1 onion, diced
- 4 cups Vegetable Broth
- 1 small russet-type baking potato (about 6 ounces), peeled and diced
- 1 1/2 teaspoons minced fresh dill
- Salt and pepper
- 4 teaspoons nonfat
- sour cream or yogurt (optional)
Directions
Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a small spoon. Dice enough to make 1 cup finely diced cucumber. Coarsely chop the remaining cucumber.
In a saucepan, combine onion and 1/2 cup vegetable broth. Bring to a simmer over moderate heat and simmer 5 minutes. Add remaining 3 1/2 cups stock, coarsely chopped cucumber, and potato. Cover and simmer until vegetables are tender, about 15 minutes. Puree in a blender or food processor until smooth. Return to saucepan and bring to a simmer over moderate heat. Add finely diced cucumber and simmer until cucumber softens slightly, about 5 minutes. Stir in dill and season to taste with salt and pepper. Serve in warm mugs or bowls, topping each portion, if desired, with a teaspoon of sour cream or yogurt.
Notes
Serving size: 1 1/4 cups
Calories: 57
Fat: 0.17g
Cholesterol: 0 mg
Carbohydrate: 12.8g
Protein: 1.8g
Sodium: 20.0 mg (with no salt added)