Recipe

Chilled Cucumber & Leek Soup

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Serve this creamy Panamanian soup as a refreshing first course all year long. It offers a nice change from the usual gazpacho for a cold soup choice. A total of three cucumbers will be needed; two will be sliced and one will be chopped. To easily seed cucumbers, slice them in half lengthwise after peeling and use the tip of a teaspoon to gently scrape out the seeds.

40 mins. to Prepare

55 mins. Cooking Time

60 mins. Standing Time refrigerating

155 mins. Total

Servings: 6 servings, 1 cup each

Difficulty: Intermediate

This recipe is: Low Sodium

Ingredients

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Directions

HEAT olive oil in large, heavy-duty saucepan. Add sliced cucumbers; cook, over low heat, stirring occasionally, for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring occasionally, for 20 minutes or until cucumbers are tender.

STIR in flour until absorbed. Add water, bouillon and pepper; simmer gently, stirring occasionally, for 30 minutes. Remove from heat. Stir in evaporated milk. Let stand for 30 minutes. Stir in lemon juice and remove bay leaf.

TRANSFER half of soup into blender container; cover. Hold down lid with folded towel. Blend until smooth. Pour into large bowl. Repeat with remaining soup. Cover; refrigerate for at least 1 hour. Stir in chopped cucumber. Season to taste with salt and pepper. Garnish with additional fresh dill, if desired.
Amount Per Serving
Servings: 6 servings, 1 cup each
Calories130
Calories from Fat60
%Daily Value*
Total Fat 7g10%
Saturated Fat 3.5g17%
Cholesterol 20mg7%
Sodium 470mg20%
Carbohydrates 12g4%
Dietary Fiber 1g4%
Sugars 8g
Protein 5g
Vitamin A6%
Vitamin C10%
Calcium20%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
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