You are here

Cold Cucumber Soup

Diabetic.Foodie's picture
Ingredients
  Cucumbers 2 Large
  Water 3 Cup (48 tbs)
  Cornstarch 2 Teaspoon
  Chicken bouillon cubes 4
  White wine vinegar 1 Teaspoon
  Fresh dill 1 Teaspoon, minced
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Slice off ends of cucumbers; cut cucumbers into chunks.
Combine 1 c. (250 mL) of the water and cucumber in blender or food processor.
Mix together remaining water and cornstarch until blended.
Combine cucumber and cornstarch mixtures in a large soup pot.
Add bouillon cubes, vinegar and dill.
Simmer and stir over low heat until bouillon cubes dissolve and mixture is hot.
Remove from heat and cool slightly.
Refrigerate, covered, until chilled.
Stir in yogurt.
Season with salt and pepper.
Refrigerate until serving time.

Recipe Summary

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

Rate It

Your rating: None
4.146875
Average: 4.1 (16 votes)