Mexican Cold Cucumber Cilantro soup

Bergy's Note:

Wonderful cold soup to start off a summer Mexican fiesta. Garnish it with some chopped chives.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb cucumber , peeled,seeded and cut into chunks
• 1 ¼ cups low sodium chicken broth
• ¾ cup cilantro leaf , firmly packed
• ½ cup skim milk
• ¼ cup fresh lemon juice
• salt

Directions:

1. In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
2. Cover and refrigerate until very cold (you can do the soup a day ahead).
3. Ladle into bowls and serve.

Reviews

[SaraStar]

I made the recipe as written, and loved it. It was a little foamy, I guess, but I let the soup sit (made it Sunday, then took it all week in my lunch) and the foam settled out. FULL of flavor. Delicious flavor. I also made a Thai variation by substituting coconut milk for milk and lime for lemon, and adding a little curry paste (1 tsp, but could've used more). That worked beautifully as well. Will definitely do both versions again.

[ChicagoJoe]

This soup is quick and easy! If you add a bit of chopped up fresh ginger root, it adds a nice surprise now and then, too.

[Tearoom mom]

My family and I were extremely disappointed in this soup. It was too foamy and lacked flavor. Would never make again...sorry!