I know, sounds kinda weird, making a cucumber soup in the dead of winter, but hey! I live in Florida and right now it’s about 72 degrees, so this is a good dish for my Weight Watchers tracker. This soup is great hot or cold…but I think it’s best cold…or hot you choose!
Gather your ingredients: 2 cucumbers, peeled and diced, 1 tsp olive oil, 1 small shallot, 2 cloves of garlic, 3 cups of chicken broth, 1 oz of white wine (whatever you’re drinking) and 1 1/2 cups of plain non-fat yogurt.
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Now, either have a bowl hot….or chill for future consumption in the fridge.
So, to sum it all up: Dice a small shallot & 2 Cloves of garlic. Saute in 1 tsp of Olive Oil until translucent. Add an ounce of white wine to deglaze the pot. Add peeled & chopped cucumbers, 3 cups of chicken broth and bring to a boil. Lower heat and simmer for 20-25 minutes. Let it cool a bit and add 1 and 1/2 cups of non-fat plain yogurt. Blend with an immersion blender until smooth. Enjoy hot or refrigerate for a cold soup. Makes 4 servings, 2 Weight Watchers Points-plus each.