EmailTweet 0 Cucumber Leek Soup By skstiffler Soup/Chili November 21, 2013 Prep: 20 mins Directions 1In large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat. 2Add leeks, cucumbers, milk, lemon juice and mint to blender or food processor; puree for 1 minute. 3Add pepper and salt to taste; blend together. 4In separate bowl, mix yogurt and honey together. 5Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour. 6When ready to serve, ladle soup into four bowls. 7Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in center of each bowl.source: Family Features | Midwest Dairy Council Ingredients 1 tablespoon butter, unsalted 2 large leeks (about 1/2 pound), trimmed, cleaned and sliced 3 large seedless cucumbers (4 cups), peeled and coarsely chopped 1 1/2 cups low-fat milk 1 tablespoon lemon juice 1/4 cup fresh mint leaves Black pepper Salt 3/4 cup low-fat plain yogurt 1 tablespoon honey 1/2 cup chopped grape tomatoes 1/4 cup feta or blue cheese crumbles 00:00 Share this:FacebookTwitterGooglePinterestEmailPrintLike this:Like Loading... Related Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email.