Refreshing chilled cucumber soup
Who said soup season has to end when the weather warms up? This chilled version is perfect for a summer lunch.
Servings
5 cups
Ingredients
1 1/2 cups
1/3 cup
1/4 cup
2 Tbsp.
1/4 cup
pinch of
Directions
- Peel, wash, seed and chop cucumber, garlic and shallot
- Add ingredients above to food processor with yogurt, dill, parsley, tarragon and olive oil
- Blend until smooth, then refrigerate (8 hours to over night prefereable)
- Season with salt and pepper as desired and garnish with red onion and a drizzle of olive oil
Nutrition Information
| Sodium | 222 mg |
| Protein | 61 g |
| Fiber | 9.4 g |
| Carbs | 3 g |
| Calories | 692 |
| Potassium | 2535 mg |
| Calcium | 799 mg |