Cool Cucumber Soup (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
3. Good source of: Vitamin K
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