Chilled Cucumber and Dill Soup
2014-06-26 11:47:06
Nutrition Facts
Serving Size
1088g
Amount Per Serving
Calories 197
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 21mg
7%
Sodium 2120mg
88%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 19g
Protein 9g
Vitamin A
33%
Vitamin C
23%
Calcium
28%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 large cucumbers
- 1 small handful fresh mint
- 1 small handful fresh dill
- 2 cups vegetable stock
- 2/3 cup plain yogurt (or for a vegan option, use silken soft tofu)
- salt and freshly ground black pepper to taste
Instructions
- Trim the ends of the cucumber and discard the seeds.
- Chop the cucumber into chunks and place in a food processor.
- Add the mint and dill.
- Process until finely chopped.
- Add the stock and process until well mixed.
- If you want you can press the soup through a fine strainer (though I probably wouldn't bother).
- Gradually whisk the yogurt into the soup until well blended.
- Season to taste with salt and pepper.
- Cover and refrigerate overnight or for at least 4 hours.
- Whisk the soup well before serving and taste for seasoning.
Notes
- Chef Luisa suggests chilling the serving bowls to make for an even better presentation and serve with a nice, thin crisp bread.
Adapted from Cooking Journeys
Adapted from Cooking Journeys
ActiveTCM https://activetcm.com/
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