"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cool Cucumber Soup Recipe

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This recipe for Cool Cucumber Soup, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, July 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

Directions:
Directions:
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Per Serving:

Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K

I got this recipe from www.foodnetwork.com/recipes/ellie-krieger

 

 

 

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