Asian Cucumber Soup

Serve this summertime cucumber soup when you're craving a lighter meal.  It features classic Asian flavors like cilantro, fresh ginger, and Sriracha.

Yield:

4 servings (serving size: 1 1/4 cups soup with 1/2 teaspoon oil)

Recipe from

Nutritional Information

Calories 88
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 2.4 g
Carbohydrate 13.9 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 488 mg
Calcium 44 mg

Ingredients

1 (1-ounce) slice day-old white bread or other firm white bread, torn into pieces
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced peeled fresh ginger
2 pounds cucumber, peeled, halved lengthwise, seeded, and chopped
1 small garlic clove, minced
1 2/3 cups organic vegetable broth (such as Swanson Certified Organic), divided
3 tablespoons rice vinegar
1 teaspoon sugar
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon salt
2 teaspoons roasted peanut oil

Preparation

Place bread in a blender. Pulse 10 times or until coarse crumbs form. Place breadcrumbs in a large bowl.

Combine bell pepper and next 5 ingredients (through garlic). Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth. Add pureed bell pepper mixture to breadcrumbs; stir well. Repeat procedure with remaining bell pepper mixture and remaining 2/3 cup broth. Stir in vinegar, sugar, Sriracha, and salt. Spoon 1 1/4 cups soup into each of 4 bowls, and drizzle each serving with 1/2 teaspoon oil.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005