Cool Cucumber Soup
Cool Cucumber Soup
- Level: Easy
- Yield: 4 servings, serving size: 1 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 5 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 2 grams
- Protein
- 11 grams
- Total: 20 min
- Prep: 20 min
- Level: Easy
- Yield: 4 servings, serving size: 1 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 5 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 2 grams
- Protein
- 11 grams
- Total: 20 min
- Prep: 20 min
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.
- Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
- Good source of: Vitamin K.
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