Cucumber-Dill Soup with Scallions Recipe

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Ingredients

Count

Nutrition

117

Calories

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Ingredients:

Serving

5 large cucumbers, peeled , quartered lengthwise, and seeded
1 bunch scallions
1 bunch dill , ends picked
1 clove garlic, chopped
juice of 3 large lemons
4 cups buttermilk
1 cup plain yogurt
salt
freshly ground white pepper
dash of tabasco

Directions:

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)
3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.
From INSPIRED BY INGREDIENTS by Bill Telepan and Andrew Friedman, Copyright(C) 2004 by Bill Telepan. Reprinted by permission of Simon & Schuster, Inc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.85 Kcal (489 kJ)
Calories from fat	41.39 Kcal
		% Daily Value*
Total Fat	4.6g	7%
Cholesterol	17.46mg	6%
Sodium	146.66mg	6%
Potassium	458.62mg	10%
Total Carbs	11.42g	4%
Sugars	9.45g	38%
Dietary Fiber	1.82g	7%
Protein	6.41g	13%
Vitamin C	6.2mg	10%
Calcium	204.7mg	20%

Amount Per 100 g
Calories	35.35 Kcal (148 kJ)
Calories from fat	12.52 Kcal
		% Daily Value*
Total Fat	1.39g	7%
Cholesterol	5.28mg	6%
Sodium	44.37mg	6%
Potassium	138.75mg	10%
Total Carbs	3.46g	4%
Sugars	2.86g	38%
Dietary Fiber	0.55g	7%
Protein	1.94g	13%
Vitamin C	1.9mg	10%
Calcium	61.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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