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Chilled Cucumber Parsley Soup

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Submitted by debi

A delicious chilled soup that’s made from plain yogurt, light cream and cucumbers.

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

1 237
CUP ML YOGURT, PLAIN
natural
2 473
CUPS ML LIGHT CREAM (HALF&HALF)
or 1 cup of milk
1 237
2 2
EACH EACH CUCUMBERS
seedless, peeled, chopped
1 237
CUP ML PARSLEY LEAVES
or chives, finely chopped
1 1
X X ONIONS
green *
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 329 87% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 859mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 41% Vitamin C 28%
Calcium 18% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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