Low Carb Cool Cucumber Soup

Have you ever felt as cool as a cucumber? Try this Low Carb Cool Cucumber Soup it is an easy summertime delight!

This recipe is twofold: one, it is super-simple and two; It requires little heat, only a blender and bit of chopping. Also, the salsa

that you spoon over the soup is a perfect garnish to complete this dish.

Cool Cucumber Soup

4 seedless cucumbers diced

1 tsp. salt

2 tbls olive oil, 1 tsp olive oil

¾ cup minced Spanish onion

1 medium crushed garlic

1 ½ chicken broth

2 tbls squeezed lemon juice

¼ cup sour cream

¼ cup coarsely chopped fresh cilantro leaves

¼ cup coarsely chopped fresh dill

3 tbls diced red onion

Cut up cucumber into ¼ pieces place in large bowl, add salt mix. Set aside

Heat 1 tablespoon of oil in pan, add Spanish onion and garlic, cook until soft.

Add chicken broth, bring to boil, lower heat let simmer until almost dry.

Pour onion mixture on cucumber, mix well, let sit 10 minutes.

Transfer cucumber mixture to a food processor; add lemon juice and sour cream, process until well blended and smooth.

Cover and refrigerate until cold.

When ready to serve put remaining 3 tablespoons of cucumber in a bowl, add cilantro, dill, red onion and the remaining 1

tablespoon + 1teaspoon of olive oil. Stir together gently.

Divide soup among 6 bowls and put a small mound of cucumber mixture in center of each serving.

6 servings

Yield: 5.3 net carbs per serving