Cold Cucumber Soup

  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 4
Cold Cucumber Soup

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Leave some of the peel on the cucumbers if you want to have more green color in your cold soup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
20
% Daily Value
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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