Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.

  • Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.

Nutrition Facts

91 calories; calories from fat 25%; fat 2.5g; saturated fat 0.7g; mono fat 1g; poly fat 0.7g; protein 3.4g; carbohydrates 14.8g; fiber 1.5g; cholesterol 1mg; iron 1.4mg; sodium 314mg; calcium 56mg.