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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This soup is extremly refreshing and well suited for a hot, summer day, especially since it requires no cooking. This is a low-fat version but you can use the regular ingredients if you like. Ingredients:
3 medium cucumbers, peeled,seeded and chopped |
1/4 teaspoon tabasco sauce |
1/2 teaspoon dry mustard |
1 tablespoon onion, chopped |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
2 1/2 tablespoons fresh dill, chopped |
3 tablespoons fresh lemon juice |
2 cups plain low-fat yogurt |
2 cups low-fat milk |
2 cups nonfat sour cream |
Directions:
1. In a blender, puree cucumbers, tabasco, mustard, onion, salt, pepper, dill and 1 cup each of yogurt, milk and sour cream.
2. Pour mixture into a large bowl and add remaining yogurt, milk and sour cream.
3. Mix well and chill for at least 2 hours or overnight.
4. Ladle into bowls and garnish with some or all of the following: chopped green onion; thinly sliced cucumber slices; dill sprigs; diced, cooked shrimp; crabmeat and/or croutons.
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