- Recipes Home
- Interest Groups
Cold Yogurt Soup Recipe
|Cucumber||1⁄2 , peeled, seeded and flesh grated|
|Thick yogurt||18 Fluid Ounce (500 Milliliter)|
|Garlic||1 Clove (5 gm), very finely chopped|
|Finely chopped fresh dill||2 Tablespoon|
|Finely chopped fresh mint||2 Tablespoon|
|Fruity olive oil||2 Tablespoon|
Calories 107 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 11.5 mg
Sodium 110.5 mg4.6%
Total Carbohydrates 6 g2%
Dietary Fiber 0.59 g2.3%
Sugars 4.4 g
Protein 4 g7.1%
Vitamin A 14% Vitamin C 11.5%
Calcium 13.3% Iron 3.9%
*Based on a 2000 Calorie diet
Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber.
Add the garlic, lemon rind and juice (if using), dill, mint and olive oil.
Stir well, adding about 250 ml (8 fl oz) water, until it is the consistency of thick soup.
Serve well chilled in small bowls.