Cucumber, Potato Great For Cold Soup On Sizzling Summer Day

With its thick, protective skin and core of juicy seeds, it’s no wonder a cucumber is cool. And its refreshing qualities are obvious in any dish that uses the gourd. Nothing revives a dulled summer appetite like a cucumber-yogurt relish or a chilled cucumber soup.

Choose cucumbers that are firm to their very tips. Go for long, relatively lean cucumbers; the fatter the shape, the greater the proportion of seeds. If you’d prefer to skip the seeds altogether, buy a seedless cuke - but you’ll pay a premium price.

Cucumbers are as perishable as any fruit. Keep them refrigerated and use within a few days. If a cucumber is getting soft to the touch, use it immediately. If it feels slimy, discard it.

To take advantage of this seasonal treasure, prepare delicious Cucumber and Cilantro Soup. The combination of buttermilk and horseradish provides tang and a little bite to keep the flavor interesting.

You might not think of a potato as a summer chiller, but cold potato soup is a classic. This version using buttermilk and nonfat sour cream is creamy, yet light; satisfying, but low in fat and calories.

Either soup would be great as part of a picnic menu. Prepare the soups, allowing enough time to thoroughly chill them, then pack into vacuum containers. To serve, shake well and pour into mugs. Add corn muffins or baking powder biscuits and fresh fruit.

Cucumber and Cilantro Soup

1 large cucumber, peeled, seeded and diced

5 tablespoons cilantro leaves

1 teaspoon drained white horseradish

1 tablespoon minced green onion

1 cup very cold buttermilk

1 teaspoon lemon juice

Salt, freshly ground white pepper

2 tablespoons whipping cream

Process cucumber, cilantro, horseradish and green onion in blender until pureed. Add buttermilk and lemon juice and blend again. Pour into bowl. Season to taste with salt and pepper. Stir in cream. The solids in the soup settle quickly, so stir again just before serving.

Yield: 2 servings.

Nutrition information per serving: 135 calories, 7 grams fat (47 percent fat calories), 6 grams protein, 13 grams carbohydrate, 25 milligrams cholesterol, 168 milligrams sodium.

Potato-Chive Soup

2 teaspoons olive oil

1/2 cup chopped onion

1/4 teaspoon crushed red pepper flakes

1/4 cup dry white wine

1-1/2 cups buttermilk

1/2 cup nonfat sour cream

1 tablespoon chopped chives

1 tablespoon chopped mint

3 small cooked, peeled and diced new potatoes (about 3/4 pound)

Salt, freshly ground white pepper

2 tablespoons chopped chive blossoms, optional

Heat oil in medium, heavy-bottomed pan. Add onion and saute 5 minutes. Add crushed red pepper flakes and wine and cook over high heat to reduce wine to 1 tablespoon. Remove from heat.

Stir in 1 cup buttermilk and sour cream. Add chives, mint and potatoes and stir well. Add remaining 1/2 cup buttermilk to thin if desired.

Cover soup and chill 1 to 2 hours. Season to taste with salt and pepper. Pour into 2 soup bowls. Sprinkle with chive blossoms, if desired.

Yield: 2 servings.

Nutrition information per serving: 261 calories, 6.4 grams fat (22 percent fat calories), 10 grams protein, 37 grams carbohydrate, 9 milligrams cholesterol, 371 milligrams sodium.