Cucumber Soup (GUATEMALA)

4 servings

Ingredients

1 tablespoon vegetable oil
1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups low sodium chicken broth (remove fat)
ground pepper to taste
small amount of salt (optional)
cup plain, nonfat yogurt
1 tablespoon chopped fresh parsley

1. In a large saucepan, warm the oil over medium heat. Add the cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat.

2. In a blender or food processor, puree the soup until very smooth and then return it to the saucepan. Bring to a simmer and season to taste with salt (optional) and pepper. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.

Serve with garlic shrimp and rice.