Cold Cucumber Soup

Name: Cold Cucumber Soup
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 large cucumbers, seeds and half of peel removed, cut into large chunks; 1/2 bunch cilantro, bottom 2 to 3 inches of stems discarded; 1 large green (spring) onion, cut into 1 inch pieces; 1 clove garlic, peeled and minced; 1 medium lemon, zest and juice only; 1 c fat free, low-sodium chicken broth; 1 c water; 1 c plain greek yogurt; salt and white pepper to taste

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By Heidi Hoerman
@heidicookssupper

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!

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

15 Min

Ingredients

2 large

cucumbers, seeds and half of peel removed, cut into large chunks
1/2 bunch

cilantro, bottom 2 to 3 inches of stems discarded
1 large

green (spring) onion, cut into 1 inch pieces
1 clove

garlic, peeled and minced
1 medium

lemon, zest and juice only
1 c

fat free, low-sodium chicken broth
1 c

water
1 c

plain greek yogurt
·

salt and white pepper to taste
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How to Make Cold Cucumber Soup

Step-by-Step

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.

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