Cool Cucumber Soup

  • 2008, Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: More is More
Total Time:
20 min
Prep:
20 min
Inactive Prep:
--
Cook:
--
Yield:
4 servings, serving size: 1 cup
Level:
Easy

Ingredients

  • 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

Directions

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.

Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K

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