Cold Cucumber Soup
Nutrition
Calories: 69 kcalCarbohydrates: 13 gProtein: 11 gFat: 8 gSaturated Fat: 7 gCholesterol: 5 mgSodium: 413 mgFiber: 5 gSugar: 11 gVitamin A: 2.45 IUCalcium: 170 mgIron: 8 mg
Ingredients
- 2 whole cucumber peeled seeded and chopped
- ¼ teaspoon ground black pepper to taste
- 1 tsp fresh dill
- 2 cups canned chicken broth
- 2 cups yogurt
- 1 tablespoon onion finely chopped
- 1 tablespoon cucumber finely chopped for garnish(sub dill if desired)
- ¼ teaspoon salt
Instructions
- Put the cucumbers, broth and onion in a saucepan, cover, and cook over low heat until the cucumbers are tender, about 20 minutes.
- Put through a food mill or puree in a food processor. Add salt and pepper to taste and the fresh dill. Allow to cool.
- Blend in the yogurt, and taste for salt. Chill. Serve in chilled bowls with a garnish of chopped cucumber or dill.