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Cucumber-Yogurt Soup

Fresh.n.Natural's picture
Cucumber-Yogurt Soup s light and at the same time pulsating. No matter how many people you ought to serve and whatever is the course of your meal, this recipe for Cucumber-Yogurt Soup can turn out real delicious. Here are easy tips where you can learn how to make this tasty soup which turns out to be best during the summer months and ideal during spring.
  Cucumbers 4 Large, peeled
  Fresh mint sprigs 2
  Skim milk 480 Milliliter (2 Cups)
  Plain non-fat yogurt 480 Milliliter (2 Cups)
  Honey 30 Milliliter (2 Tablespoon)
  Chopped fresh dill 1 Teaspoon (5 Milliliter)
  Scallions 3 , chopped
  Pepper To Taste
  Salt To Taste

Reserve a few cucumber slices and whole mint leaves for garnish.
Chop remaining cucumbers into large pieces, then puree with the remaining mint and all the other ingredients in a blender or food processor.
Chill for several hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 9.6 mg3.2%

Sodium 908.4 mg37.8%

Total Carbohydrates 117 g38.9%

Dietary Fiber 7.7 g30.7%

Sugars 89.9 g

Protein 76 g152.5%

Vitamin A 46% Vitamin C 87.6%

Calcium 140.1% Iron 27.1%

*Based on a 2000 Calorie diet

Cucumber-Yogurt Soup Recipe