Cool as a Cucumber Soup
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor
of cucumber.—Deirdre Dee Cox, Milwaukee, Wisconsin
7 ServingsPrep: 15 min. + standing
Ingredients
- 1 pound cucumbers, peeled, seeded and sliced
- 1/2 teaspoon salt
- 1-1/2 cups fat-free plain yogurt
- 1 green onion, coarsely chopped
- 1 garlic clove, minced
- 4-1/2 teaspoons snipped fresh dill
- Additional chopped green onion and snipped fresh dill
Directions
- In a colander set over a bowl, toss cucumbers with salt. Let stand
- for 30 minutes. Squeeze and pat dry.
- Place the cucumbers, yogurt, onion and garlic in a food processor;
- cover and process until smooth. Stir in dill. Serve immediately in
- chilled bowls. Garnish with additional onion and dill. Yield: 7
- servings.
Nutrition Facts: 1/2 cup equals 31 calories, trace fat (trace saturated fat), 1 mg cholesterol, 199 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1/2 fat-free milk.