Name: Cucumber Bisque
Ingredients: 4 (~8 cups) Japanese cucumbers, large, peeled and seeded, chopped in large chunks; ½ cup cilantro, chopped; ¼ cup green onions, chopped; 2 cups low-fat plain yogurt; 1 tbsp olive oil; 2 tbsp lime juice, fresh; ½ tsp salt; ¼ tsp black pepper; 1 cup cherry tomatoes, sliced in halves or quarters; 4 tsp olive oil; 4 tsp cilantro, chopped; 4 tsp green onions, sliced; 1 tsp black pepper, cracked/fresh ground

Cucumber Bisque

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Servings: 4

Course: Condiment, Side Dish

Calories: 109

Ingredients Method

Ingredients

Soup

4 (~8 cups) Japanese cucumbers, large, peeled and seeded, chopped in large chunks
½ cup cilantro, chopped
¼ cup green onions, chopped
2 cups low-fat plain yogurt
1 tbsp olive oil
2 tbsp lime juice, fresh
½ tsp salt
¼ tsp black pepper

Garnish

1 cup cherry tomatoes, sliced in halves or quarters
4 tsp olive oil
4 tsp cilantro, chopped
4 tsp green onions, sliced
1 tsp black pepper, cracked/fresh ground

Method

Combine the ingredients for the soup in a blender and blend until smooth. Adjust flavors to taste.
Pour into individual serving bowls and garnish with the cherry tomatoes, a drizzle of olive oil, cilantro and green onions. Grind some fresh pepper if desired.