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Cold Yogurt Cucumber Soup

Global.Potpourri's picture
Ingredients
  Cucumbers 2 Medium
  Unflavored yogurt 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Dried mint flakes 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
Directions

Cut 7 thin slices from cucumber; reserve.
Cut remaining cucumber into 3/4-inch chunks.
Place half the cucumber chunks and 1/4 cup of the yogurt in blender container.
Cover and blend on high speed until smooth.
Add remaining cucumber, the salt, mint and white pepper.
Cover and blend until smooth.
Add remaining yogurt; cover and blend on low speed until smooth.
Cover and refrigerate at least for 1 hour.
Garnish with reserved cucumber slices.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 257 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 7.2 g36.2%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 1135.2 mg47.3%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2 g8.1%

Sugars 20.8 g

Protein 14 g28.1%

Vitamin A 15.7% Vitamin C 17%

Calcium 47.9% Iron 12.2%

*Based on a 2000 Calorie diet

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Cold Yogurt Cucumber Soup Recipe