Cucumber Soup

Total Time Prep: 15 min. + standing
Yield 5 servings
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

  1. In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
  2. 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