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Chilled Cucumber Soup with Yogurt




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 2
Servings | 4


List of Ingredients




2 large cucumber(s), 1 peeled and 1 unpeeled
1 Tbsp fresh lemon juice
2 1/4 cup plain fat-free yogurt
1/4 cup chives, fresh, minced
2 Tbsp cilantro, fresh, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Recipe



Halve cucumbers lengthwise; remove and reserve seeds. Cut flesh into 1/4-inch-thick pieces; set aside.

In a blender, combine cucumber seeds and lemon juice; purée until smooth. Add 2 cups of yogurt and process until blended.

Transfer mixture to a large bowl and stir in reserved cucumber pieces, chives and cilantro. Season to taste with salt and pepper.

Ladle soup into 4 bowls and top each with 1 tablespoon of remaining yogurt. Yields about 1 1/2 cups per serving.