Cool as a Cucumber Soup
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.
—Deirdre Cox, Kansas City, MO
Prep: 15 min. + standing • Makes: 5 servings
- 1 lb. cucumbers, peeled, seeded and sliced
- ½ tsp. salt
- 1 ½ cups fat-free plain yogurt
- 1 green onion, coarsely chopped
- 1 garlic clove, minced
- 4 ½ tsp. snipped fresh dill
- Additional chopped green onion and snipped fresh dill
- 1. In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
- 2. Place cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.
⅔ cup: 40 cal., 0 fat (0 sat. fat), 2mg chol., 279mg sod., 8g carb. (5g sugars, 1g fiber), 3g pro. Diabetic exchanges: ½ fat-free milk.
