Photo: Cool Cucumber Soup Recipe
Ingredients
- 3 cups plain nonfat yogurt
- 1 English cucumber (about 1 pound), cut into chunks
- 1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
- 3 tablespoons chopped fresh dill, plus sprigs for garnish
- Salt and freshly ground black pepper
- 1 medium tomato (about 5 ounces), seeded and diced
- 2 teaspoons olive oil
Directions
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per serving (1 cup each): Calories 130; Total Fat 2.5 grams; Saturated 0 grams; Monounsaturated Fat: 1.5 grams; Polyunsaturated Fat: 0 grams; Protein 11 grams; Total Carbohydrate 17 grams; Fiber 2 grams; Cholesterol 5 milligrams; Sodium 140 milligrams
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K
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By ledlightingwiz
Somerville, MA
on September 05, 2011
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My girlfriend prepared this soup for lunch today, and it was very tasty. I think it makes a good appetizer or a starter dish. I have also added some garlic to it. I would recommend to also have a nice salad dish with some whole grain bread to chase it.
By MARIA LEAH ZOLINA
RAS AL KHAIMAH,...
on August 02, 2011
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yummy and very easy to prepare...
By nmillan91
on June 12, 2011
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It was good, not delicious - just good. I used low-fat, greek yogurt instead of the regular, plain yogurt (about 1 3/4 cups. I didn't use the full 3 cups of yogurt to avoid it becoming too thick.
Next time, I'm going to try cutting back on the dill. The tomato garnish was great.
Read all 35 reviews