The perfect soup for a perfectly hot and humid day here in the Ozarks. My inspiration was the fresh dill that came with our CSA this week and the heat. Something about long hot days makes me crave cucumbers. They're like the Tylenol of the vegetable world--they'll reduce that summer day feverishness quickly.
Chilled and Dilled Cucumber & Fresh Corn Soup
Recipe by Glenna Anderson Muse
1 seedless cucumber (or seeded cucumber) approx 8" long by 2" inch diameter, chunked with peel on
1 ear of corn, microwaved for 2 minutes on high (wrapped in a paper towel), allowed to cool, and cut from the cob
1 green onion, chopped
1 cup plain fat free yogurt
2 cups low fat buttermilk
2 tsp honey
2 tsp fresh dill, minced
2 tsp Cavender's or other greek seasoning mix (no salt variety preferred)
Salt and Pepper to taste
Directions: Place all ingredients (except salt and pepper) into blender and blend, pulsing until mixture is uniform with cucumber chunks about the same size as the corn kernels. Salt and Pepper to taste. Chill for 2 hours before serving.
Makes 6 cups.
Nutrition per one cup serving: Calories: 61; Protein: 5; Fat: 3; Fiber .5; Weight Watchers Points: 1