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    Soup: 2.5 pt. Crispy Cucumber Soup


    Source of Recipe


    internet

    List of Ingredients




    2 1/2 cucumbers (hothouse, seedless), peeled
    2 tablespoons garlic minced
    1 cup vegetable broth
    4 cups nonfat plain yogurt
    1 cup mint leaves fresh, coarsely chopped
    1 tablespoon lemon juice fresh
    to taste salt and pepper
    4 large red radishes cut in 1/4" dice

    Recipe



    1. Slice 2 hothouse cucumbers into 1" pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4" dice; reserve. To the cucumber slices, add 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.

    Serves 4.
    Per serving: 193 cals; 31 g carb; 15 g protein; 2 g fat; 3 mg chol; 8 g fiber

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    Notes: 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.

 

 

 

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