Chilled Cucumber Soup Recipe
Ingredients
| Salt | To Taste | |
| Plain yogurt | 3 Cup (48 tbs) | |
| English cucumber | 1 Large, peeled | |
| Cucumber slice | 1⁄4 Cup (4 tbs) (very thinly sliced) | |
| Garlic | 2 Clove (10 gm), minced (garnish) | |
| Extra virgin olive oil | 1 Tablespoon (garnish) | |
| Mint | 1 1⁄2 Tablespoon, chopped (garnish) | |
| Dill | 2 1⁄2 Tablespoon (garnish) | |
| Milk | 2 Cup (32 tbs) (for garnish) | |
| White wine vinegar | 3 Tablespoon (for garnish) | |
| Ground pepper | To Taste (for garnish) |
Nutrition Facts
Serving size
Calories 159 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 22.2 mg7.4%
Sodium 176.6 mg7.4%
Total Carbohydrates 14 g4.6%
Dietary Fiber 0.76 g3%
Sugars 10.7 g
Protein 7 g14.3%
Vitamin A 17.7% Vitamin C 15.1%
Calcium 25.6% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk and mix well. Stir in the vinegar. Cover and refrigerate for 1 hour.
Before serving the soup, season with salt and pepper. Ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6.
Chef
