How to Make Cold Cucumber Soup
|Cucumbers||2 Large, peeled and seeded|
|Sour cream||1 1⁄3 Cup (21.33 tbs) (thick)|
|Whole milk yogurt||1 1⁄3 Cup (21.33 tbs)|
|Chicken broth/Vegetable stock||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
|Fresh mint||1⁄2 Cup (8 tbs)|
|Fresh dill||1⁄2 Cup (8 tbs)|
1. In a large bowl combine the cucumbers, sour cream, yogurt, chicken broth, and garlic.
2. Puree the mixture with an immersion blender until smooth.
3. Add in the fresh mint and dill and season with pepper.
4. Garnish the soup with fresh mint and dill. Serve and enjoy!
Calories 227 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 8.9 g44.4%
Trans Fat 0 g
Cholesterol 50.5 mg16.8%
Sodium 503.9 mg21%
Total Carbohydrates 13 g4.5%
Dietary Fiber 1.2 g4.6%
Sugars 5.7 g
Protein 6 g11.5%
Vitamin A 17.5% Vitamin C 12.7%
Calcium 12.4% Iron 4.8%
*Based on a 2000 Calorie diet