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Cool Cucumber Soup

  • 4servings
  • 20minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups plain nonfat yogurt

  2. 1 English cucumber (about 1 pound), cut into chunks

  3. 1 scallion , white and green parts, coarsely chopped (about 1/4 cup)

  4. 3 tablespoons chopped fresh dill, plus sprigs for garnish

  5. Salt and freshly ground black pepper

  6. 1 medium tomato (about 5 ounces), seeded and diced

  7. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Per Serving:

  3. Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg Excellent source of: Protein, Vitamin A, Vitamin C, Calcium Good source of: Vitamin K

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