Quick and easy to make yet good enough for a summer party, this delicious and refreshing chilled cucumber soup makes a surprisingly filling appetizer. Thick nonfat Greek yogurt adds a healthy dose of protein and calcium.
Prep Time: 15 minutes
Chill: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4-6 servings
- 2 medium cucumbers (about a pound)
- 3 spring onions
- 1 clove garlic
- 2 cups 0% fat Greek yogurt (such as Fage or Oikos)
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
Peel, deseed and chop cucumbers and place in a blender. Chop onions and add to blender. Add yogurt, mint and parsley and blend. Thin with a little nonfat milk if desired. Chill, then serve in small bowls or tea cups, and garnish with thinly sliced cucumber and a sprig of mint.
Per Serving: Calories 50, Calories from Fat 1, Total Fat 0.1g (sat 0g), Cholesterol 1mg, Sodium 64mg, Carbohydrate 7.3g, Fiber 0.5g, Protein 5g