Chilled Cucumber and Red Bell Soup With a Kick |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe came from me not having all the ingredients of a recipe on hand. I had to make some serious changes so it turned into a completely different recipe. It is a great summer recipe! You can use water instead of chicken broth if desired,I just like the little extra flavor it adds. Adjust the amount of cayenne to your liking. Ingredients:
2 large cucumbers, peeled and cored |
1/2 large red bell pepper, cored |
3 tablespoons rice wine vinegar |
4 tablespoons fat free sour cream |
3 tablespoons chicken broth |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground oregano |
1/4 teaspoon ground coriander |
3 ice cubes |
Directions:
1. Chop the cucumber and bell pepper.
2. Add all ingredients to the blender and puree. Add more liquid if needed. Adjust taste to your liking.
3. Store in the fridge until ready to serve or serve right away.
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