I have a small garden and lots of things are ready or almost ready to harvest, including cucumbers. Whether you like to grow your own vegetables or shop for the best selection at your local Copps or Pick N Save, I think it’s important to keep the way you prepare and eat them interesting. Vegetables are the things you can eat and eat and not worry about adding unhealthy calories or other worthless things to your body.
In striving to eat healthier, I like to vary my recipes so I don’t get bored with the same old fresh broccoli with a splash of olive oil. This recipe for cold cucumber soup is divine. You can substitue low fat yogurt and low sodium chicken broth to make it even healthier. And you can find more recipes just like this at www.copps.com or www.picknsave.com. Just click on the recipe tab and start trying some!
Cold Cucumber Soup
2 whole cucumber peeled, seeded and chopped
1/4 teaspoon ground black pepper
1 teaspoon fresh dill
2 cups canned chicken broth
2 cups yogurt
1 tablespon onion, finely chopped
1 tablespoon cucumber, finely chopped for garnish
1/4 teaspoon salt
Put the cucumbers, broth and onion in a saucepan, cover and cook over low heat until the cucumbers are tender, about 20 minutes.
Put through a food mill or puree in a food processor. Add salt and pepper and dill. Allow to cool.
Blend in the yogurt and a little extra salt if needed. Chill. Serve in chilled bowls with a garnish of chopped cucumber or dill.
Serves 6. Prep + Cook Time: 30 minutes
June 30, 2020
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