SOUP

CUCUMBER SOUP

There are numerous recipes for cucumber soups, some served hot, others chilled. This hot one has its roots in Guatemala. Adapted from Healthy Latin Cooking'' by Steven Raichlen. Prep: 20 minutes; cook: 10 minutes.

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 onion, finely chopped

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 large cucumbers, peeled, cut into ½-inch pieces

• 3 cups chicken stock or broth

• ½ cup low-fat sour cream

• 1/4 teaspoon salt

• Freshly ground pepper

• Squeeze of lime, optional

• 2 tablespoons snipped fresh chives

Heat oil in a large saucepan over medium heat. Add garlic, onion and parsley. Cook until onions are soft, 4 minutes. Add cucumbers. Cook, stirring, 1 minute.

Add stock; increase heat to high. Heat to a boil. Reduce heat to medium; simmer until cucumbers are soft, 5 minutes. Transfer soup in batches to a blender. Puree. Return to saucepan; stir in sour cream until smooth. Stir in salt, pepper and lime juice. Ladle into bowls. Sprinkle with chives. Makes 4 servings (7 cups).

Per serving: 182 calories (50 percent from fat), 10 g fat (4 g saturated), 16 mg cholesterol, 15 g carbohydrates, 8 g protein, 430 mg sodium, 2 g fiber.

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