This cucumber soup has an incredibly low calorie count of only 182 calories! It is healthy, cheap to prepare and naturally the soup tastes outstanding. It is a hot soup so it would be perfect for a chilly fall evening.

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, finely chopped

2 tablespoons chopped fresh flat-leaf parsley

2 large cucumbers, peeled, cut into 1/2-inch pieces

3 cups chicken stock or broth

1/2 cup low-fat sour cream

1/4 teaspoon salt

Freshly ground pepper

Squeeze of lime, optional

2 tablespoons snipped fresh chives

1. Heat oil in a large saucepan over medium heat.

2. Add garlic, onion and parsley. Cook until onions are soft, 4 minutes.

3. Add cucumbers. Cook, stirring, 1 minute.

4. Add stock; increase heat to high. Heat to a boil. Reduce heat to medium; simmer until cucumbers are soft, 5 minutes.

5. Transfer soup in batches to a blender. Puree. Return to saucepan; stir in sour cream until smooth.

6. Stir in salt, pepper and lime juice. Ladle into bowls.

Sprinkle with chives.

Makes 4 servings (7 cups).

Recipe courtesy of:

Raichlen, Steven, Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond, Emmaus, Pa.:Rodale Books, 2000.

Recipe and photo republished in the Chicago Tribune, 2009.

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