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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed. Ingredients:
2 1/2 hothouse (seedless) cucumbers, peeled |
2 tablespoons minced garlic |
1 cup fresh vegetable broth |
4 cups plain nonfat yogurt |
1 cup coarsely chopped fresh mint leaves |
1 tablespoon fresh lemon juice |
salt and pepper, to taste |
4 large red radishes, cut into 1/4-inch dice, for garnish |
Directions:
1. 1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.
2. 2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.
3. 3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.
4. Per serving: 193 calories, 31g carbohydrates, 15g protein, 2g fat, 3mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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