Cold Cucumber Soup
By
Heidi Hoerman
@heidicookssupper
1
Fewer than 50 calories per serving!
Ingredients
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2 largecucumbers, seeds and half of peel removed, cut into large chunks
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1/2 bunchcilantro, bottom 2 to 3 inches of stems discarded
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1 largegreen (spring) onion, cut into 1 inch pieces
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1 clovegarlic, peeled and minced
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1 mediumlemon, zest and juice only
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1 cfat free, low-sodium chicken broth
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1 cwater
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1 cplain greek yogurt
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·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.