Source: dLife

Chilled Cucumber Soup with Sorrel and Croutons

Servings

1 olive oil cooking spray
6 tbsp fresh chopped green onion , divided
1 medium garlic cloves , minced
3 cup Cucumber, with o skin, fresh, sliced , seeded, chopped cucumbers
1 cup Sorrel, Jamaican/red, fresh
2 cup fat free milk
2 cup vegetable broth
1 tbsp cornstarch
2 tbsp cold water
1 pinch salt and pepper
1.5 Croutons, serving

1 In a large saucepan, sprayed with cooking spray, heat over medium heat.
2 Add 1/4 cup green onions and minced garlic, sauteeing for 3 to 4 minutes.
3 Add the cucumber and sorrel and continue to cook for about 5 minutes.
4 Add milk and vegetable stock and bring to a boil.
5 Simmer, covered, for 5 to 10 minutes, or until cucumbers are soft.
6 Pour into a food processor and process until smooth.
7 Return to the saucepan and heat again to boiling.
8 Whisk cornstarch and water into the soup, as it boils, until the mixture becomes thickened (1 minute).
9 Season with salt and pepper.
10 Cool and refrigerate for 3 to 4 hours.
11 Serve with croutons and 2 tablespoons green onions, divided.

Spinach can be used in place of sorrel.