3. Allow the soup to cool, then puree in a blender, working in batches if necessary.
4. Before serving, simmer and beat in ½ cup sour cream. Garnish with more sour cream, dill weed, and cucumber slices.
- From chef Sharon Keiser, Methodist Services in Philadelphia
Per serving (based on 6): 204 calories, 8 grams protein, 10 grams carbohydrates, 4 grams sugar, 15 grams fat, 32 milligrams cholesterol, 832 milligrams sodium, 1 gram dietary fiber.
Makes 6 to 8 servings
5 Persian or 2 English cucumbers (both are types of seedless cukes; or use regular cucumbers and remove the seeds)
4 round tomatoes
1 medium red onion
1 tablespoon dry mint, chopped
2 cloves garlic, minced
1/2 cup fresh lime or lemon juice
1 teaspoon olive oil (optional)
Salt and pepper to taste
Note: Quantities of vegetables may be increased or decreased, depending on availability and number of servings desired.
1. Dice or mince all the vegetables. Toss vegetables, mint, and garlic. Chill for 20 minutes.
2. Meanwhile, juice the lime (or lemon, if using). Add the juice and the oil (if using) to the vegetables. Add salt and pepper to taste. Refrigerate for at least one hour.
3. When ready to serve, taste and adjust seasonings if necessary. Serve in a large lettuce leaf.
- From chef Sharon Kaiser, Methodist Services' Heritage Farm
Per serving (based on 8): 53 calories, 2 grams protein, 9 grams carbohydrates, 4 grams sugar, 1 gram fat, no cholesterol, 7 milligrams sodium, 2 grams dietary fiber.
Contact staff writer Dianna Marder at 215-854-4211, dmarder@phillynews.com, or @marderd on Twitter. Read her recent work at http://go.philly.com/diannamarder.
