Chilled Cucumber and Yogurt Soup
Make sure to buy seedless cucumbers; they work best with this soup.
INGREDIENTS | YIELDS 6 servings
- 4 cups cucumber, peeled and chopped
- 2 cups water
- 2 cups nonfat plain yogurt
- 12 fresh mint leaves
- 2 tablespoons honey
- 2 teaspoons salt
- ¼ teaspoon dill weed
- ¼ cup chopped scallions
Place everything except the scallions in a blender. Blend until the mixture forms a puree.
Serve in bowls and sprinkle with scallions
Per Serving
- Calories: 80
- Fat: <1 gram
- Protein: 5 grams
- Carbohydrates: 15 grams
- Cholesterol: 2 milligrams
Oh, the Possibilities!
If you're eating on the run, this soup can be made by simply pouring ½ cup fat-free yogurt in a bowl and folding in slices of cucumber. This is a traditionally Turkish soup, to which walnuts and raisins are often added as well.
