Chilled Cucumber Parsley Soup
A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.
Yield
6 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, plain
natural |
|
| 2 | cups |
light cream (half&half)
or 1 cup of milk |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | each |
cucumbers
seedless, peeled, chopped |
|
| 1 | cup |
parsley leaves
or chives, finely chopped |
|
| 1 | x |
onions
green |
*
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, plain
natural |
|
| 473 | ml |
light cream (half&half)
or 1 cup of milk |
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | each |
cucumbers
seedless, peeled, chopped |
|
| 237 | ml |
parsley leaves
or chives, finely chopped |
|
| 1 | x |
onions
green |
*
|
| 1E+1 | ml |
salt
|
|
Directions
Stir yogurt and cream together until smooth. Stir in remaining ingredients and refrigerate until serving time. Garnish with thin unpeeled cucumber slices and a dash of paprika.
Serves 6.
