Cucumber Yogurt Soup with Fresh Mint
Yield
1 batchPrep
10 minCook
0 minReady
6 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 2 | large |
scallions, spring or green onions
|
|
| 1 ½ | tablespoons |
dill weed
freshly snipped |
|
| 1 | clove |
garlic
crushed |
|
| 2 | cups |
yogurt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 2 | large |
scallions, spring or green onions
|
|
| 23 | ml |
dill weed
freshly snipped |
|
| 1 | clove |
garlic
crushed |
|
| 473 | 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.
