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Cool Cucumber Soup
2008, Ellie Krieger, All Rights Reserved
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings, serving size: 1 cup
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.
Per serving (1 cup each): Calories 130; Total Fat 2.5 grams; Saturated 0 grams; Monounsaturated Fat: 1.5 grams; Polyunsaturated Fat: 0 grams; Protein 11 grams; Total Carbohydrate 17 grams; Fiber 2 grams; Cholesterol 5 milligrams; Sodium 140 milligrams
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K