- 1
0/5
(0 Votes)
Ingredients
- 2 teaspoons margarine
- 2 cups cubed peeled cucumber
- 3/4 cup thinly sliced leek
- 1/2 cup diced celery
- 2 cups low-salt chicken broth
- 1 1/2 cups diced peeled baking potato
- 1 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup diced cucumber
- 1/3 cup plain low-fat yogurt
Preparation
Step 1
Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.
Serving Size: 1 cup
You'll also love
-
CHILLY DILLY CUCUMBER SOUP***** 4.6/5 (5 Votes) -
Grilled Grouper with... 0/5 (0 Votes)
You'll also love
-
Pasta Mexicana 0/5 (0 Votes) -
Roasted Mushroom, Lentil, and... 0/5 (0 Votes)