This soup is a wonderful first course for a seafood dinner or by itself as a light summer lunch.
1/4 medium sized yellow onion
1/2 cup low fat yogurt
1 cup non-fat sour cream
2 tablespoons white or red wine vinegar
3 tablespoons freshly squeezed lemon juice
2 large cucumbers, peeled, seeded and sliced*
1 cup cooked frozen peas
1 pint cherry tomatoes
Salt and pepper to taste
- Blend the onion, yogurt, sour cream, vinegar, and lemon juice in a blender until smooth.
- Gradually add the cucumber pieces and 1 cup peas in small batches, turning off the blender before adding and blending until smooth before adding more.
- Blend until completely smooth, and refrigerate the resulting soup until it's chilled. Divide the soup between four shallow bowls.
- Divide the remaining peas and the cherry tomatoes among each bowl, arranging them on top of the soup. Add salt and pepper to taste.
*How to peel and seed a cucumber: With a vegetable peeler, peel the cucumber vertically using long strokes. Slice off each end, and slice the cucumber lengthwise into two long pieces. With a small spoon, scoop out the seeds. Then slice the cucumber into bite sized pieces so they will be easily pureed in the blender.
YIELD: 4 servings
NUTRITION ANALYSIS PER SERVING: Calories, 138; Total fat, 1 gram; Cholesterol, 4 milligrams; Sodium, 131 milligrams; Dietary fiber, 5 grams