RECETAS Y COCINA

Ingredients

• 1 tbl vegetable oil
• 1 lb hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 cup low sodium chicken broth (remove fat)
• Ground pepper to taste
• Small amount of salt (optional)
• 1/4 cup plain, nonfat yogurt
• 1 tbl chopped fresh parsley

Preparation

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.

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.

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Presentation

Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.

Serve with garlic shrimp and rice.

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