Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup 

Makes 12 servings
Prep Time: 10 min
Cook Time: 10 min

Ingredients

  • 4 large seedless cucumbers (about 1 pound each)
  • 1 1/2 quarts low-fat plain yogurt
  • 1 cup fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon pepper

Optional garnishes:

  • smoked salmon, diced
  • cucumber, sliced thin
  • radishes, sliced
  • rye bread croutons
  • fresh dill

Peel 2 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl.

Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.

Recipe created by Chef Kerry Heffernan,Executive Chef, Eleven Madison Park, New York

Nutritional Facts per serving for individual food recipe:

Calories: 97
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 476 mg
Calcium: 25% Daily Value
Protein: 7 g
Carbohydrates: 12 g
Dietary Fiber: 1 g




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