Cucumber Watercress Soup
Serves 4
Dainty cucumber and watercress sandwiches are popular at high tea, and this soup combines the same mellow cucumber and peppery watercress. Serve it chilled at everything from tea to picnics.
Ingredients
1 large unwaxed cucumber, unpeeled
1 tablespoon fat-free, low-sodium chicken broth
1 large onion, finely chopped
4 cups fat-free, low-sodium chicken broth
2 large bunches watercress, leaves only (about 2 cups, packed)
2 tablespoons uncooked rice
1/4 teaspoon white pepper
1 tablespoon finely snipped fresh dillweed or 1 teaspoon dried, crumbled
1/4 cup fat-free or light plain yogurt
1 Italian plum tomato, thinly sliced (optional)
Cooking Instructions
Cut the cucumber in half lengthwise. Using a spoon (a grapefruit spoon works well), scoop out and discard the seeds. Dice the cucumber.
In a large saucepan, heat 1 tablespoon broth over medium-high heat. Cook the onion for 2 to 3 minutes, or until soft.
Reduce the heat to medium. Stir in the cucumber, 4 cups broth, watercress, rice, and pepper. Cook for 15 to 20 minutes, or until the rice is tender.
Stir in the dillweed. Cook for 2 minutes.
In a food processor or blender, process the soup in batches until smooth. Cover and refrigerate until chilled.
Just before serving, whisk in the yogurt. Garnish with the tomato slices.
Nutrition Analysis (per serving)
69Calories
0.0 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
0 mgCholestrol
83 mgSodium
12 gCarbohydrates
2 gFiber
5 gSugar
5 gProtein
Dietary Exchanges
1/2 starch, 1 vegetable
