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Chilled Minted Cucumber Yogurt Soup

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Ingredients
  Cucumbers 2
  Onion 1⁄2 Small, cut in to chunks
  Garlic 1 Clove (5 gm)
  Plain low-fat yogurt/Low fat yogurt 2 Cup (32 tbs), divided (DANONE®)
  Thinly sliced fresh mint leaves 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Ground red pepper 1 Pinch
  Thin cucumber slices 4
Directions

Peel cucumbers and halve lengthwise.
Scoop out seeds with spoon and discard.
Cut cucumbers into chunks.
Place cucumbers, onion and garlic in food processor.
Process until smooth.
Add 1 cup yogurt and process until smooth.
Scrape into a medium bowl or soup tureen.
Stir in remaining 1 cup yogurt, mint, salt, pepper and ground red pepper.
Cover; chill at least 2 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 401 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 27.1 mg9%

Sodium 1316 mg54.8%

Total Carbohydrates 58 g19.5%

Dietary Fiber 6.8 g27%

Sugars 39.9 g

Protein 29 g57.3%

Vitamin A 53.6% Vitamin C 56.1%

Calcium 101.7% Iron 22.5%

*Based on a 2000 Calorie diet

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Chilled Minted Cucumber Yogurt Soup Recipe