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Cold Yogurt Cucumber Soup Recipe
|Unflavored yogurt||1 1⁄2 Cup (24 tbs)|
|Dried mint flakes||1⁄4 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 257 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 44.1 mg
Sodium 1135.2 mg47.3%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2 g8.1%
Sugars 20.8 g
Protein 14 g28.1%
Vitamin A 15.7% Vitamin C 17%
Calcium 47.9% Iron 12.2%
*Based on a 2000 Calorie diet
Cut remaining cucumber into 3/4-inch chunks.
Place half the cucumber chunks and 1/4 cup of the yogurt in blender container.
Cover and blend on high speed until smooth.
Add remaining cucumber, the salt, mint and white pepper.
Cover and blend until smooth.
Add remaining yogurt; cover and blend on low speed until smooth.
Cover and refrigerate at least for 1 hour.
Garnish with reserved cucumber slices.