Chilled Cucumber Yogurt Soup
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Chilled Cucumber Yogurt Soup
Times
- Prep Time : 10 min
- Cook Time : 10 min
- Ready Time : 20 min
Servings
12 Servings
Ingredients
- 4 large seedless cucumbers (about 1 pound each)
- 1½ quart low-fat plain yogurt
- 1 cup fresh dill
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Optional garnishes:
- smoked salmon, diced
- cucumber, sliced thin
- radishes, sliced
- rye bread croutons
- fresh dill
Directions
Peel 2 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl.
Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.
Source: National Dairy Council
Nutrients
Servings Per Recipe: 12 Servings
Amount Per Serving
- Calories: 97
- Total Fat: 2g
- Cholesterol: 7mg
- Sodium: 476mg
- Total Carbs: 12g
- Dietary Fiber: 1g
- Protein: 7g
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2 Responses to Chilled Cucumber Yogurt Soup
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I hate yogurt; can I use sour cream or half and half instead?
Judi
I would think sour cream would work well.