Nora Pouillon’s Chilled Cucumber Soup with Yogurt & Cilantro

Excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!“

If you’re not sure you’ll like the idea of cold cucumber soup, you will! Give it a try, you won’t be sorry…

4 Servings

3 Cups Lowfat Yogurt
3 Medium Cucumbers, peeled, seeded and cut into chunks
1 Medium Green Pepper, washed, seeded, and cut into chunks
4 – 6 Cloves of Garlic, peeled
Juice of 1 Lemon
Peel of 1 Lemon
1 Tablespoon Olive Oil
1/3 Cup Cilantro Leaves
1 Jalepeno Chili Pepper with seeds, stemmed
1 teaspoon sea salt
Cilantro sprigs, for garnish

Put the yogurt, cucumbers, green pepper, garlic, lemon juice and lemon peel, olive oil, cilantro, and jalapeno in a blender. Puree until smooth. Season to taste with salt and refrigerate.

ASSEMBLY: Pour the chilled soup into 4 bowls, garnish with cilantro.

Calories: 128

Note from Nora: “Since the fruit I use is organic, I always use the skins. I zest or peel my lemons or limes with a vegetables peeler. Then I peel off the white pith from the fruit (you need a sharp paring knife) and put the whole lemon or lime and its peeled skin into the blender.”