experiencelifemag.com Print › | Back › Chilled Vegetable Chowder Makes six servings Presented by Conscious Cuisine May 2008 3 medium English cucumbers, peeled and chopped 2 cups plain fat-free yogurt 1/2 tsp. sea salt 1/2 tsp. ground white pepper 1/2 cup chopped, seeded, peeled, vine-ripened red tomatoes 1/2 cup chopped, seeded, peeled, vine-ripened yellow tomatoes 1/4 cup chopped yellow squash 1/4 cup chopped zucchini 1/4 cup chopped white or yellow fresh or frozen corn kernels (cooked and drained if fresh) 1/4 cup chopped jícama 1/4 cup chopped, cooked potatoes 2 tbs. chopped green onions 1 tbs. seasoned rice vinegar 2 tsp. extra-virgin olive oil 2 tbs. finely shredded basil Place the cucumbers and yogurt in a blender and purée until smooth. Combine the remaining ingredients in a separate bowl and season with sea salt, pepper, vinegar, extra-virgin olive oil and basil. Stir half-cup of vegetable mixture into cucumber purée, cover and refrigerate for at least 30 minutes along with seasoned diced vegetables in a separate covered bowl. To serve, divide soup into six bowls and top each bowl with ¼ cup of vegetable mixture. Per serving: Calories 100; Protein 6 g; Total Fat 2 g; Saturated Fat trace; Carbohydrate 17 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 300 mg

Chilled Vegetable Chowder

Makes six servings

3 medium English cucumbers, peeled and chopped
2 cups plain fat-free yogurt
1/2 tsp. sea salt
1/2 tsp. ground white pepper
1/2 cup chopped, seeded, peeled, vine-ripened red tomatoes
1/2 cup chopped, seeded, peeled, vine-ripened yellow tomatoes
1/4 cup chopped yellow squash
1/4 cup chopped zucchini
1/4 cup chopped white or yellow fresh or frozen corn kernels (cooked and drained if fresh)
1/4 cup chopped jícama
1/4 cup chopped, cooked potatoes
2 tbs. chopped green onions
1 tbs. seasoned rice vinegar
2 tsp. extra-virgin olive oil
2 tbs. finely shredded basil

Place the cucumbers and yogurt in a blender and purée until smooth. Combine the remaining ingredients in a separate bowl and season with sea salt, pepper, vinegar, extra-virgin olive oil and basil. Stir half-cup of vegetable mixture into cucumber purée, cover and refrigerate for at least 30 minutes along with seasoned diced vegetables in a separate covered bowl.

To serve, divide soup into six bowls and top each bowl with ¼ cup of vegetable mixture.

Per serving:
Calories 100; Protein 6 g; Total Fat 2 g; Saturated Fat trace; Carbohydrate 17 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 300 mg

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