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Prep 5min
Total1hr5min
Servings4
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Ingredients
2
large cucumbers
1/2
cup chopped green onion
1/2
teaspoon salt
1
teaspoon dried dill weed
1
container (16 ounces) plain yogurt
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Steps
1
Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
2
Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
3
Garnish soup with fresh dill weed or radish slices if desired.
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Leave some of the peel on the cucumbers if you want to have more green color in your cold soup.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
390 mg
Potassium
520 mg
Total Carbohydrate
13 g
Dietary Fiber
1 g
Protein
8 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
18%
18%
Calcium
24%
24%
Iron
4%
4%
Exchanges:
1/2 Milk; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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