Cucumber-Yogurt Soup Recipe

Cucumber-Yogurt Soup s light and at the same time pulsating. No matter how many people you ought to serve and whatever is the course of your meal, this recipe for Cucumber-Yogurt Soup can turn out real delicious. Here are easy tips where you can learn how to make this tasty soup which turns out to be best during the summer months and ideal during spring.

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Cucumbers4 Large, peeled
 Fresh mint sprigs2
 Skim milk480 Milliliter (2 Cups)
 Plain non-fat yogurt480 Milliliter (2 Cups)
 Honey30 Milliliter (2 Tablespoon)
 Chopped fresh dill1 Teaspoon (5 Milliliter)
 Scallions3 , chopped
 Pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 9.6 mg

Sodium 908.4 mg37.8%

Total Carbohydrates 117 g38.9%

Dietary Fiber 7.7 g30.7%

Sugars 89.9 g

Protein 76 g152.5%

Vitamin A 46% Vitamin C 87.6%

Calcium 140.1% Iron 27.1%

*Based on a 2000 Calorie diet

Directions

Reserve a few cucumber slices and whole mint leaves for garnish.
Chop remaining cucumbers into large pieces, then puree with the remaining mint and all the other ingredients in a blender or food processor.
Chill for several hours.
Quantcast