Summer Cucumber Soup

Ingredients

• 2, large cucumbers
• 1 large green bell pepper
• 1 red bell pepper diced
• 6 romaine or large curley leaf lettuce leaves, wash dried and coarsely chopped
• 2 scallions or 1 well washed leek, coarsely chopped, (white and tender green)
• 1/3 cup fresh cilantro leaves
• 1/2 cup bottled or canned salsa verde
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 cup regular or reduced fat sour cream or non fat yogurt
• 1 cup skim or reduced fat milk
• Pinch of sea salt and dash of ground white pepper
• Dash of Tabasco to taste
• juice of 1 lime
• 1 table spoon extra virgin olive oil
• 2 clove Of minced garlic

Instructions

1. Finley chopp about 1/4 of cucumber and half of the bell pepper and set a sided.
2. Coarsely chop the rest and place in a food processor along with lettuce, scallions or leek and cilantro. Process until pureed but still with texture. Place in large container. Stir in reserved cucumber and bell pepper.
3. Add remaining ingredents and stir gently to combine. Adjust seasoning a pinch of salt and dash Tabasco or black or white pepper at a time. Mixing and tasting after each addition.
4. use the diced red bell for garnish.
5. Serve at once or cover and refrigerate until serving. Best served within 2 to 36 hours. Serves 6.