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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.âDeirdre Dee Cox, Milwaukee, Wisconsin Ingredients:
1 pound cucumbers, peeled, seeded and sliced |
1/2 teaspoon salt |
1-1/2 cups fat-free plain yogurt |
1 green onion, coarsely chopped |
1 garlic clove, minced |
4-1/2 teaspoons snipped fresh dill |
additional chopped green onion and snipped fresh dill |
Directions:
1. In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
2. Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill. Yield: 7 servings.
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