Chilled Cucumber Leek Soup

Cucumber Leek Soup.jpg
  • 4Servings


  • 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
  • Salt
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1/2 cup chopped grape tomatoes
  • 1/4 cup feta or blue cheese crumbles


  1. In 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.
  2. Add leeks, cucumbers, milk, lemon juice and mint to blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
  3. In separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.
  4. When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in center of each bowl.

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