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Cool Cucumber Soup

Healthier_Me
Posts: 5,600 Member
3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per Serving:
Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K
Prep Time: 20 minutes
Yield: 4 servings, serving size: 1 cup
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per Serving:
Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K
Prep Time: 20 minutes
Yield: 4 servings, serving size: 1 cup
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Replies
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3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per Serving:
Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K
Prep Time: 20 minutes
Yield: 4 servings, serving size: 1 cup0 -
This sounds awesome! I lend my time to an elderly woman who tends MASSIVE gardens when I can, and in exchange she gives me some veggies/fresh herbs. Last week she gave me a ton of dill and a cucumber - sounds like this recipe is meant to be0
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Aw, that's so sweet!0
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SO GOOD! Made it tonight - thanks for the recipe!0
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You are very welcome!
I'm so glad you enjoyed it:drinker:0 -
Mmm..I love cucumber, sounds delicious! Thanks for the recipe0
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Very welcome LaLa:bigsmile:0
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BTW jojo, I love that picture of you and your family, so sweet0
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Thanks sweets!
I love the pic of your cute lil familia too!
Taylor is getting so big!!!:noway:0 -
Thanks
Yup, she's a moose! lol
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