Cucumber Yogurt Soup with Fresh Mint
1 Large Cucumber -- * see note 3 Tablespoons Fresh Mint -- chopped 2 Large Scallions -- ** see note 1 1/2 Tablespoons Dill -- freshly snipped 1 Clove Garlic -- crushed 2 Cups Low-F...
Ingredients
- 1large cucumber -- * see note
- 3Tablespoonfresh mint -- chopped
- 2large scallions -- ** see note
- 11/2 tablespoons dill -- freshly snipped
- 1Clovegarlic -- crushed
- 2Cuplow-fat yogurt -- (or non-fat)
- 1. in a food processor or blender process the cucumber, mint,
- 2. chill for 4-6 hours or overnight.
Directions
- 1
1 Large Cucumber -- * see note 3 Tablespoons Fresh Mint -- chopped 2 Large Scallions -- ** see note 1 1/2 Tablespoons Dill -- freshly snippe
- 2
In a food processor or blender process the cucumber, mint, scallions, dill, and garlic until well-combined but not smooth
- 3
Add the yogurt and continue to puree until smooth
- 4
Chill for 4-6 hours or overnight
- 5
Adjust seasonings and serve the soup with the accompanying garnishes of cucumbers, radishes, scallions and egg
- 6
Serves: 4 This light soup uses low-fat yogurt as the base in place of the more traditional sour cream
- 7
Not much salt is needed since the flavor of the soup is enhanced naturally with the fresh herbs
- 8
Cooking Notes: Fresh mint is much more pungent than dried