Cool as a Cucumber Soup
TOTAL TIME: Prep: 15 min. + standing
YIELD: 5 servings.
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor
of cucumber.—Deirdre Cox, Kansas City, Missouri
Ingredients
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1 pound cucumbers, peeled, seeded and sliced
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1/2 teaspoon salt
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1-1/2 cups fat-free plain yogurt
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1 green onion, coarsely chopped
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1 garlic clove, minced
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4-1/2 teaspoons snipped fresh dill
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Additional chopped green onion and snipped fresh dill
Directions
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1.
In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
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2.
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.
Nutrition Facts
2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.
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