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Chilled Minted Cucumber Yogurt Soup Recipe
|Onion||1⁄2 Small, cut in to chunks|
|Garlic||1 Clove (5 gm)|
|Plain low-fat yogurt/Low fat yogurt||2 Cup (32 tbs), divided (DANONEÂ®)|
|Thinly sliced fresh mint leaves||3 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
|Thin cucumber slices||4|
Serving size: Complete recipe
Calories 422 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 4.8 g24%
Trans Fat 0 g
Cholesterol 27.1 mg
Sodium 1442.5 mg60.1%
Total Carbohydrates 64 g21.2%
Dietary Fiber 6.6 g26.6%
Sugars 42.9 g
Protein 29 g57%
Vitamin A 53.1% Vitamin C 55%
Calcium 101.3% Iron 22.1%
*Based on a 2000 Calorie diet
Scoop out seeds with spoon and discard.
Cut cucumbers into chunks.
Place cucumbers, onion and garlic in food processor.
Process until smooth.
Add 1 cup yogurt and process until smooth.
Scrape into a medium bowl or soup tureen.
Stir in remaining 1 cup yogurt, mint, salt, pepper and ground red pepper.
Cover; chill at least 2 hours before serving.