Sunday, June 22, 2014

Mexican Cold Cucumber Cilantro Soup

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 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
Calories: 61
Total Fat: 1 g
Cholesterol: 3  mg
Sodium: 355  mg
Total Carbs: 10 g
Dietary Fiber: 2
Protein: 4

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