Cool as a Cucumber Soup

1. 1

   Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.

2. 2

   Transfer the cucumbers to a serving container.

3. 3

   Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency.

4. 4

   Season with lemon juice, cumin, salt, and pepper.

5. 5

   Serve at once or refrigerate until well chilled.

6. 6

   For a heartier version of this soup, add a cup or so of cold, cooked barley.

7. 7

   For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.

8. 8

   Per serving:

9. 9

   Calories: 88

10. 10

    Total fat: 2g

11. 11

    Protein: 5g

12. 12

    Fiber: 1g

13. 13

    Carbohydrate: 14g

14. 14

    Cholesterol: 0mg

15. 15

    Sodium: 166mg

* Per serving · 4 servings · Values may vary.

No additional tips available.