Cucumber Soup

Did you Know?
Cucumbers belong to the same plant family as melons, pumpkins and winter squashes but are not as nutritious. Because cucumbers are approximately 95% water, they are low in calories. A cup of sliced cucumber contains less than 15 calories.

Ingredients:
2 English (seedless) cucumbers (about 12 ounces each), peeled
1 small garlic clove, crushed
1 container (16 ounces) plain low-fat yogurt (about 2 cups)
1/2 cup low-fat (1%) milk
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt
Curry Oil :
2 tablespoons olive oil
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Garnish :
1 small tomato, chopped
1 tablespoon sliced fresh mint leaves

Prepare cucumber Soup:
Cut enough cucumber into 1/4-inch dice to equal 1/2 cup; reserve for garnish. Cut remaining cucumber into chunks. In food processor or in blender, combine cucumber chunks, garlic, yogurt, milk, lemon juice, and salt. Blend until almost smooth. Pour mixture into medium bowl, cover and refrigerate 2 hours or until cold.
Prepare curry oil:
In small saucepan, combine oil, curry powder, cumin, and crushed red pepper. Cook over low heat until fragrant and oil is hot, about 3 minutes. Remove saucepan from heat.Strain curry oil through sieve into cup.
Prepare garnish:
In small bowl, combine tomato and reserved diced cucumber. To serve, stir soup and ladle into bowls. Spoon cucumber mixture into center of soup; sprinkle with mint. Drizzle with curry oil.

Enjoy this recipe!