Cold Cucumber Soup

  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 4

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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