Crispy Cucumber Soup

Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Soup/Stew Dairy Vegetable No-Cook Vegetarian Yogurt Summer Parade

2 tablespoons minced garlic
salt and pepper, to taste
1 tablespoon fresh lemon juice

Preparation 1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl. 2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper. 3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately. Per serving: 193 calories, 31g carbohydrates, 15g protein, 2g fat, 3mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.

Crispy Cucumber Soup

Ingredients

Nutrition facts