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Chilled Cucumber Herb Soup

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Ingredients
  Cucumber 1 Large
  Low-fat buttermilk 1 Cup (16 tbs)
  Buttermilk 1 Cup (16 tbs)
  Low fat yogurt 1⁄2 Cup (8 tbs)
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
  Tarragon 2 Tablespoon
  Tarragon vinegar 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dijon mustard 1 Teaspoon
  Basil leaves 3 , chopped
  Dried whole tarragon 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon, dried
  Salt To Taste
  Pepper white To Taste
  White pepper To Taste
  Parsley sprigs 1 (For Garnish)
Directions

MAKING
1) Grate the unpeeled cucumber to get coarse shavings.
2) Squeeze out all the juice from the grated cucumber.
3) In a large bowl, combine the squeezed cucumber with buttermilk, yoghurt, tarragon vinegar, garlic cloces, mustard, basil, tarragon, salt and pepper.
4) Mix thoroughly.
5) Place the bowl in the refrigerator and allow to chill.

SERVING
6) Serve the Chilled Cucumber Herb Soup garnished with a sprig of parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Quick, Healthy
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 125 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 3.4 mg1.1%

Sodium 143.8 mg6%

Total Carbohydrates 18 g5.9%

Dietary Fiber 1.2 g4.9%

Sugars 5.3 g

Protein 8 g15.8%

Vitamin A 10.3% Vitamin C 13.4%

Calcium 21.6% Iron 16.9%

*Based on a 2000 Calorie diet

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Chilled Cucumber Herb Soup Recipe