Cool as a Cucumber Soup

Lunch

This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.

Average Rating: 4.5

TOTAL TIME: Prep: 15 min. + standing
YIELD: 5 servings.

Ingredients

1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill

Instructions

1. In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
2. Place the 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.

Nutrition Facts

2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein.
Diabetic Exchanges:
1/2 fat-free milk.