Asian Cucumber Soup

Gazpacho inspired this chilled soup.

Yield: 4 servings (serving size: 1 1/4 cups soup with 1/2 teaspoon oil)

Ingredients

• 1  (1-ounce) slice day-old white bread or other firm white bread, torn into pieces
• 1  cup  chopped yellow bell pepper
• 1/2  cup  chopped green onions
• 3  tablespoons  chopped fresh cilantro
• 1 1/2  teaspoons  minced peeled fresh ginger
• 2  pounds  cucumber, peeled, halved lengthwise, seeded, and chopped
• 1  small garlic clove, minced
• 1 2/3  cups  organic vegetable broth (such as Swanson Certified Organic), divided
• 3  tablespoons  rice vinegar
• 1  teaspoon  sugar
• 1/2  to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1/4  teaspoon  salt
• 2  teaspoons  roasted peanut oil

Preparation

Place bread in a blender. Pulse 10 times or until coarse crumbs form. Place breadcrumbs in a large bowl.

Combine bell pepper and next 5 ingredients (through garlic). Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth. Add pureed bell pepper mixture to breadcrumbs; stir well. Repeat procedure with remaining bell pepper mixture and remaining 2/3 cup broth. Stir in vinegar, sugar, Sriracha, and salt. Spoon 1 1/4 cups soup into each of 4 bowls, and drizzle each serving with 1/2 teaspoon oil.

Nutritional Information

Calories:

88 (30% from fat)

Fat:

2.9g (sat 0.4g,mono 1.1g,poly 0.8g)

Protein:

2.4g

Carbohydrate:

13.9g

Fiber:

1.9g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

488mg

Calcium:

44mg