Chilled Cucumber Soup with Aruguladate: October 31, 2012
Nutrition Information (per serving)
6 (¾ cup ea.)
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
- 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.
- Serve ¾ cup chilled cucumber soup with 1 teaspoon cream and a sprinkle of arugula.