Cucumber Soup

Name: Cucumber Soup
Prep time: 15 min
Total time: 15 min
Yield: 5 servings
Ingredients: 1 pound cucumbers, peeled, seeded and sliced; 1/2 teaspoon salt; 1-1/2 cups fat-free plain yogurt; 1 green onion, coarsely chopped; 1 garlic clove, minced; 4-1/2 teaspoons snipped fresh dill; Additional chopped green onion and snipped fresh dill

Total Time Prep: 15 min. + standing

Yield 5 servings

Test Kitchen Approved

This cold cucumber soup is the perfect refreshment when it's too hot to heat up the kitchen. It's refreshingly easy to make too, taking only a few minutes once the cucumbers have been prepared.

Ingredients

1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill

Directions

In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.

Nutrition Facts

2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.

This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri

Recipe Creator