Search
by Ingredient
Cold Yogurt Gazpacho

Cold Yogurt Gazpacho

StarStarStarHalf starEmpty star

Submitted by Charlotte

Cold Yogurt Gazpacho recipe

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

2 hrs

Ingredients

3 3
MEDIUM MEDIUM CUCUMBERS
6 1.4
CUPS L YOGURT
2 3E+1
TABLESPOONS ML WHITE VINEGAR
1 15
TABLESPOON ML OLIVE OIL
3 3
EACH EACH GARLIC CLOVES
peeled and minced
1 15
TABLESPOON ML MINT LEAVES
finely chopped
1 ½ 7.5
TEASPOONS ML DILL WEED
finely chopped
1 1
X X SALT *

Directions

Peel cucumbers and slice lengthwise into halves.

Scoop out seeds from each half with spoon.

Coarsely grate cucumbers to measure about 3 cups.

Place yogurt in deep bowl and whisk or stir until completely smooth.

Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.

Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled.

Place ice cube in each serving, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 140 49% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 88mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 8%
Calcium 25% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

Email this recipe