Another refreshing summer soup. Icy cucumber and and tangy garlic dance around a hint of smoky pepper. Your palate will thank you. (And it’s healthy, too!)
Cucumber & Roasted Pepper Soup
makes almost a quart
3 lbs cucumbers, peeled, seeded & chopped coarsely
1 roasted yellow pepper
1/2 cup skim milk
3 cloves garlic, pressed
1 teaspoon salt
1 avocado, chopped
basil
freshly ground black pepper
Puree first five ingredients in food processor or blender. Chill for at least 6 hours. Thin with more skim milk if desired. Taste for salt, and serve with avocado, basil, & pepper.