Cool Cucumber Soup

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings, serving size: 1 cup
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.