Roots & Wings International

Food in Guatemala revolves around a deep Mayan history older than 2000 years. According to the website wikia, “Most Guatemalan families heavily rely on subsistence farming, cultivating their lands t provide their families with necessary aliments….Coffee plantations, cotton, sugar, corn and beans, and bananas are the main basic food elements that grow in Guatemala, and that serve as main ingredients in their cuisine.” Here’s a recipe for cucumber soup that has its roots in Guatemala, and which may be found in the The Baltimore Sun. Although it is simplistic in nature, the very use of all the cucumber in combination with the garlic and spices make it delicious! Who would have ever thought that cucumber could be used in anything other than salad? Or that cucumber has the chutzpa to make it great for a soup that can hold its own?

Cucumber soup
Publication date: 08/12/2009
Yield: Makes: 4 servings

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 large cucumbers, peeled, cut into 1/2-inch pieces
3 cups chicken stock or broth
1/2 cup low-fat sour cream
1/4 teaspoon salt
Freshly ground pepper
Squeeze of lime, optional
2 tablespoons snipped fresh chives

Heat oil in a large saucepan over medium heat. Add garlic, onion and parsley. Cook until onions are soft, 4 minutes. Add cucumbers. Cook, stirring, 1 minute.

Add stock; increase heat to high. Heat to a boil. Reduce heat to medium; simmer until cucumbers are soft, 5 minutes. Transfer soup in batches to a blender. Puree. Return to saucepan; stir in sour cream until smooth. Stir in salt, pepper and lime juice. Ladle into bowls. Sprinkle with chives.

Nutrition information Per serving: 182 calories, 50% of calories from fat, 10 g fat, 4 g saturated fat, 16 mg cholesterol, 15 g carbohydrates, 8 g protein, 430 mg sodium, 2 g fiber

There are numerous recipes for cucumber soups, some served hot, others chilled. This hot one has its roots in Guatemala. Adapted from Healthy Latin Cooking by Steven Raichlen.