Dinner Tonight: Cold Cucumber Soup
Paula Gallagher on
Whenever I visit my parents at this time of year, I raid their backyard garden. I'm always astonished at the bounty that such a small space can provide. Tomatoes, beans, onions, carrots, and zucchini are just a small sampling of what it offers. This year the cucumbers are also doing extremely well, and we are definitely getting our fill. Although tasty sliced up in a salad, or even added to water for a refreshing drink, cucumbers are equally delicious when blended with spinach and some herbs for a cold summer soup. Cucumbers offer a variety of health benefits.
- They are about 96% water, so they are an excellent source of hydration with the added bonus of being a low calorie food
- They have vitamin A, B vitamins, and vitamin C
- They lower uric acid levels in your system, keeping the kidneys happy
- A compound called sterols in cucumbers helps reduce bad cholesterol.
- 1 large unpeeled English cucumber
- 3 cups baby spinach leaves
- 3/4 cup parsley
- 4 green onions, including tops, trimmed and chopped
- 1 1/2 cups low-sodium vegetable stock (or water)
- 1 cup plain Greek yogurt, divided
- 1 Tbsp fresh lemon juice
- salt (optional)
- 2 grated radishes
- 2 Tbsp minced fresh chives
- Freshly ground black pepper
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