cold cucumber soup

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

(2 RATINGS)

32 Pinches

Heidi Hoerman

Hingham, MA

Updated on Sep 23, 2010

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!

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prep time 15 Min

cook time

method ---

yield 6 serving(s)

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 cup fat free, low-sodium chicken broth
1 cup water
1 cup plain greek yogurt
- salt and white pepper to taste

How To Make cold cucumber soup

Step 1

In a blender, process cucumbers,cilantro, green onion, garlic, lemon zest and juice, broth and water. Process until smooth.

Step 2

Add the yogurt and process briefly. Adjust seasoning with salt and white pepper.
Step 3

Best if allowed to chill at least 2 hours in the refrigerator. Serve cold.
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