As weather heats up and the peas and cucumbers mature in my garden, I am thinking about my favorite light summer supper, Chilled Pea and Cucumber Soup served with crusty bread topped with soft herbed butter and sliced radishes. This refreshing soup can be made with no fat and features a great combination of early summer flavors.
Chilled Pea and Cucumber Soup
1 spring onion chopped
2 cups fresh shelled peas
4 small cucumbers
2 cups vegetable stock
2 tsp sugar
1 cup lowfat (or non-fat) buttermilk
1/2 tsp nutmeg
1 tsp finely chopped chives (optional)
Sour cream or yogurt for garnish if desired
Spray a saucepan with non-stick spray and saute onion briefly. Add peas, stock, and sugar and cook for about 15 minutes until peas are tender. Set aside to cool.
Peel cucumbers and cut into chunks in place in food processor bowl with steel blade. Add cooled pea mixture. Process until fine. Strain through a couse sieve and discard solids.
Mix in buttermilk and nutmeg and chill for at least one hour.
Serve cold with a dollop of sour cream or non-fat yogurt and a sprinkle of chives