Quick and Easy: Cold Cucumber Soup

Knight-Ridder News Service

Columnist Linda Cicero of the Miami Herald unearthed this recipe in answer to a reader request for no-cook ideas. It doesn't require any form of cooking and is very refreshing.

As Cicero pointed out, this formula can readily be used to create all manner of cold soups by varying the type of canned soup used (tomato, cream of chicken, broccoli, mushroom or asparagus), the fresh ingredients (replace part of cucumber with chopped fresh bell pepper, minced onion or parsley), the liquid (milk, cream, half-and-half, water, yogurt, silken tofu, soy milk or chilled broth) and seasonings (chili powder rather than the curry powder, switch from lemon to lime juice and garnish with cilantro).

If you don't mind a bit of cooking, steamed zucchini could replace the cucumber. Also an option: Top this soup with some cold, boiled shrimp or crab.

• 1 large cucumber, peeled
• 1 can (about 10 ounces) any condensed soup
• 1 can milk or water, or 8-ounce carton plain yogurt
• 1/2 teaspoon curry powder
• 1/8 teaspoon hot sauce (optional)
• Juice of 1/2 lemon, or to taste

Slice the cucumber in half horizontally and use a spoon to scoop out seeds. Chop remainder in large pieces and add to blender or food processor. Add the undiluted soup, milk and curry powder and process until well blended. With machine running, add hot sauce if desired and lemon juice to taste. Chill thoroughly before serving. Makes 4 servings, each 92 calories.