Name: Cucumber Leek Soup
Prep time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon unsalted butter; 2 large leeks (trimmed, cleaned and sliced (about ½ pound)); 3 large seedless cucumbers (peeled and coarsely chopped (about 4 cups)); 1½ cups low-fat milk; 1 tablespoon lemon juice; ¼ cup fresh mint leaves; black pepper; salt; ¾ cup low-fat plain yogurt; 1 tablespoon honey; ½ cup grape tomatoes (chopped); ¼ cup feta or blue cheese crumbles

Cucumber Leek Soup

This simple, yet unique cucumber leek soup sets the table for a light meal that will warm up your winter days.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings 4 servings

Calories 186 kcal

Ingredients

1 tablespoon unsalted butter
2 large leeks trimmed, cleaned and sliced (about ½ pound)
3 large seedless cucumbers peeled and coarsely chopped (about 4 cups)
1½ cups low-fat milk
1 tablespoon lemon juice
¼ cup fresh mint leaves
black pepper
salt
¾ cup low-fat plain yogurt
1 tablespoon honey
½ cup grape tomatoes chopped
¼ cup feta or blue cheese crumbles

Instructions

In a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Add cucumbers and sauté for 1 minute, then remove from heat.
Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
In a separate bowl, mix yogurt and honey. Fold into cucumber mixture. For best flavor results, chill for 1 hour.
When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.

Notes

Super versatile, this soup can be served at room temperature or chilled – experiment with different fresh herbs (like dill, parsley or oregano) as spring turns into summer!