The cilantro in the pots on our deck have flourished in the past week. I wish I could say that it was because of wonderfully warm weather, but that hasn't been the case here in Duluth. Today our high was 50 degrees with rain, fog, and a strong wind from Lake Superior. Sometimes I think if I try hard enough warm weather will arrive. So I try to induce warmer weather by wearing capris rather than polar fleece jackets. I try by bringing my lunch to the deck. I try by making cool, refreshing soups. Ah...Mother Nature will have none of my cajoling. So, I taste this wonderfully refreshing soup and decide if I eat it with a heated Amy's gluten-free, dairy-free burrito I can have a bite of summer with the warmth of comfort food. I have to say the combination was delightful!
If cilantro isn't your thing, (and I've heard that it is a genetic preference), then you might not like this. Tom and I both thought it was refreshing and light.
The original recipe was from Food.com and used skim milk. I substituted goat yogurt, and was very delighted with the result. I was also surprised that the soup was not too watery. I think it was the goat yogurt that made it just the right consistency and it maintained its consistency for a couple of days in the refrigerator.
What's your favorite way to use cilantro? As you can see from the photos, I have an abundance of it and have some other ideas to try, but would love to hear from you.
1 lb. cucumbers, (about 2 large cukes), peeled, seeded, and cut into chunks
1 1/4 c. low-sodium chicken broth
3/4 cup cilantro (firmly packed)
1/2 cup plain goat yogurt or plain dairy yogurt or skim milk.
1/4 cup fresh lemon juice
Puree all ingredients in blender. Cover and chill until very cold, at least 4 hours. Serve and garnish with cilantro leaves, or the original recipe suggested chopped chives.
Nutrition per serving:
Servings per recipe: 2
Serving Size: 1 3/4 cup
Total Fat: 1 g
Cholesterol: 3 mg
Sodium: 355 mg
Total Carbs: 10 g
Dietary Fiber: 2