Cucumber Leek Soup

Cucumber Leek Soup

  By RFChef  

November 21, 2013

Cucumber Leek Soup


1In large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.

2Add leeks, cucumbers, milk, lemon juice and mint to blender or food processor; puree for 1 minute.

3Add pepper and salt to taste; blend together.

4In separate bowl, mix yogurt and honey together.

5Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.

6When ready to serve, ladle soup into four bowls.

7Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in center of each bowl.

source: Family Features | Midwest Dairy Council


1 tablespoon butter, unsalted

2 large leeks (about 1/2 pound), trimmed, cleaned and sliced

3 large seedless cucumbers (4 cups), peeled and coarsely chopped

1 1/2 cups low-fat milk

1 tablespoon lemon juice

1/4 cup fresh mint leaves

Black pepper


3/4 cup low-fat plain yogurt

1 tablespoon honey

1/2 cup chopped grape tomatoes

1/4 cup feta or blue cheese crumbles


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