Cucumber Dill Soup
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 02, 2005
Total carbohydrates: 11.2 grams per 2 cups
Makes about 2 cups
Ingredients
1 tablespoon olive oil
1/3 cup chopped onion
1 large cucumber, peeled, seeded, and cut into ½-inch slices
1 cup chicken stock
1 tablespoon balsamic vinegar
½ cup chopped fresh dill
salt and pepper to taste
sour cream as an accompaniment (optional)
Instructions
Heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the onion and sauté, stirring, for 2 minutes. Add the cucumbers and stock, and bring to a boil. Lower the heat, cover, and simmer for 10 minutes. Stir in the vinegar, dill, salt, and pepper.
Transfer the mixture to a food processor and puree for 1 minute, or until smooth. Served chilled with the sour cream if desired.
