Cucumber Leek Soup

Ingredients


1 tablespoon butter, unsalted
2 large leeks (about 1/2 pound), trimmed, cleaned and sliced
3 large seedless cucumbers (4 cups), peeled and coarsely chopped
1 1/2 cups low-fat milk
1 tablespoon lemon juice
1/4 cup fresh mint leaves
Black pepper
Salt
3/4 cup low-fat plain yogurt
1 tablespoon honey
1/2 cup chopped grape tomatoes
1/4 cup feta or blue cheese crumbles

Preparation

In large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.

Add leeks, cucumbers, milk, lemon juice and mint to blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.

In separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.

When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in center of each bowl.

Preparation Time
20 minutes (plus chill time)

Nutrition Facts per Serving:
Calories: 190g Total Fat: 7g
Cholesterol: 23mg Protein: 9g
Carbohydrates: 25g Sodium: 243mg

Serves
Servings 4

Notes, Tips & Suggestions

Cost/recipe: $13.22
Cost/serving: $3.30