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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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English, or hothouse, cucumbers have thin skins, few seeds, and mild flavor. English cucumbers are sold wrapped in plastic, rather than coated in wax. Ingredients:
3/4 cup chicken broth |
3 green onions |
2 tablespoons white vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 large english cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped |
3 cups fat-free greek yogurt |
garnishes: toasted slivered almonds, freshly ground pepper, chopped red bell pepper |
Directions:
1. Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.
2. Add yogurt, and pulse until blended. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving. Garnish, if desired.
3. *Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.
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