Recipe

Chilled Cucumber Yogurt Soup

January 01, 2014
makes 12 servings
prep time 10 min
cook time 10 min

Ingredients

  • 4 large seedless cucumbers (about 1 pound each)
  • 1 1/2 quarts low-fat plain yogurt
  • 1 cup fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon pepper
Optional garnishes:
  • Smoked salmon, diced
  • Cucumber, sliced thin
  • Radishes, sliced
  • Rye bread croutons
  • Fresh dill

Instructions

Peel 2 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl. 

Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.

Recipe created by Chef Kerry Heffernan, Executive Chef, Eleven Madison Park, New York

Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup PT10M PT10M PT20M Serves 12
Nutrition facts: 97 calories, 2 grams fat
Ingredients: 4 large seedless cucumbers (about 1 pound each), 1 1/2 quarts low-fat plain yogurt, 1 cup fresh dill, chopped, 2 cloves garlic, minced, 2 teaspoon salt, 1 teaspoon pepper, Optional garnishes: Smoked salmon, diced, Cucumber, sliced thin, Radishes, sliced, Rye bread croutons, Fresh dill,

nutritional facts

Per serving

Calories 97

Total Fat 2 g

Cholesterol 7 mg

Sodium 476 mg

Total Carbohydrate 12 g

Dietary Fiber 1 g

Protein 7 g

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