Chilled Cucumber and Yogurt Soup
Nutrition per Serving (16 ounces):
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Calories:
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176
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Total Fat:
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2g
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Cholesterol:
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Protein:
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10g
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Carbohydrates:
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Sodium:
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Ingredients
- 4 cucumbers
- 2 cups plain yogurt
- 1 cup no-fat chicken broth or water
- 1 small clove garlic
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Salt and pepper
- 1 scallion, green top only
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1 ripe tomato, seeded
- 1/2 ripe avocado, peeled
- 3 radishes
- Dill sprigs for garnish
Preparation
- Peel, seed and slice cucumbers. Place slices in blender with yogurt, chicken broth or water, garlic, white wine vinegar, honey and a little salt and pepper. Puree until very smooth. Pour contents into a soup terrine. Thinly slice green top of the scallion. Stir sliced scallion top and chopped dill into soup. Salt and pepper to taste. Chill in refrigerator until service.
- Cut tomato, avocado and radishes into very fine dice. Lightly mix the three vegetables. To serve, pour a generous ladle of soup into each bowl and garnish with vegetable mixture and dill sprigs.
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