Cold Cucumber Soup
By
Heidi Hoerman
@heidicookssupper
1
Another healthy soup to add a vegetable serving to your day. This one is made in the blender and couldn't be simpler.
Fewer than 50 calories per serving!
Fewer than 50 calories per serving!
Ingredients
-
2 largecucumbers, seeds and half of peel removed, cut into large chunks
-
1/2 bunchcilantro, bottom 2 to 3 inches of stems discarded
-
1 largegreen (spring) onion, cut into 1 inch pieces
-
1 clovegarlic, peeled and minced
-
1 mediumlemon, zest and juice only
-
1 cfat free, low-sodium chicken broth
-
1 cwater
-
1 cplain greek yogurt
-
·salt and white pepper to taste
How to Make Cold Cucumber Soup
- In a blender, process cucumbers,cilantro, green onion, garlic, lemon zest and juice, broth and water. Process until smooth.
- Add the yogurt and process briefly. Adjust seasoning with salt and white pepper.
- Best if allowed to chill at least 2 hours in the refrigerator. Serve cold.
About Cold Cucumber Soup
Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
