Chilled Cucumber Soup with Arugula

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
35
protein 
1 g
sodium 
319 mg
carbohydrates 
4 g
fat 
2 g
fiber  
1 g
cholesterol 
6 mg
Servings 
6 (¾ cup ea.)
Ingredients 

3 med cucumbers, peeled and diced
1 cup water
¼ cup diced white onion
2 Tbsp fresh lemon juice
1 tsp minced garlic
1½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp heavy cream
¼ cup julienned arugula

Instructions 
  1. Combine cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Refrigerate in covered bowl for at least 30 minutes, or until well chilled.
  2. Serve ¾ cup chilled cucumber soup with 1 teaspoon cream and a sprinkle of arugula.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.