Cucumber Leek Soup

July 13th, 2016
Ingredients
This simple, yet unique cucumber leek soup sets the table for a light meal that will warm up your winter days.
  • 1 tablespoon butter unsalted
  • 2 large leeks {about ½ pound), trimmed, cleaned and sliced
  • 3 large seedless cucumbers (4 cups), peeled and coarsely chopped
  • 1 ½ cups low-fat milk
  • 1 tablespoon lemon juice
  • ¼ cup fresh mint leaves
  • black pepper
  • salt
  • ¾ cup low-fat plain yogurt
  • 1 tablespoon honey
  • ½ cup chopped grape tomatoes
  • ¼ cup feta or blue cheese crumbles
Instructions
  1. In a 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.
  2. Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
  3. In a separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.
  4. When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.
Substitution Idea: Super versatile, this soup can be served at room temperature or chilled – experiment with different fresh herbs (like dill, parsley or oregano)! Recipe by: Midwest Dairy Association