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Cucumber Yogurt Soup with Fresh Mint

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YIELD

1 batch

PREP

10 min

COOK

0 min

READY

6 hrs

Ingredients

1 1
LARGE LARGE CUCUMBERS
1 ½ 23
TABLESPOONS ML DILL WEED
freshly snipped
1 1
CLOVE CLOVE GARLIC
crushed
2 473
CUPS ML YOGURT

Directions

In a food processor or blender process the cucumber, mint.

Add the yogurt and continue to purée until smooth.

Chill for 4 to 6 hours or overnight.

Adjust seasonings and serve the soup with the accompanying.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 90 42% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 62mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 10%
Calcium 19% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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