Chilled Cucumber Soup
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
For the soup:2 cucumbers4 cups of cold stock, either a light chicken or a vegetable stock2 cloves garlic, crushed2 oz (50g) low fat plain yogurt0.5 cup dill (sprigs only)For the garnish:4 plum tomatoesa few sprigs dill2 ice cubes per serving
Makes 4 to six servings of soup
Peel the cucumbers and remove the seeds by halving length-ways and running a teaspoon down the length of the cucumber half to scoop out the seeds. Chop the cucumbers roughly.
If not using fresh stock, make stock using cubes & half the instructed amount of hot water. Once cubes have dissolved, dilute stock with ice-cubes to full amount.
Put the chopped cucumber, yogurt, garlic, stock and dill into a blender and blend until smooth. Pass through a fine sieve.
Chill in fridge until cool.
Blanch and peel the tomatoes (make small cross shaped cuts in the skin of the tomato and drop into boiling water for 30 seconds, then remove and take the skin off). Remove the seeds and pass the flesh through a sieve to give a smooth paste.
Chop the resevered dill sprigs.
To serve, pour the chilled soup into bowls, drop in two ice-cubes into each serving. Place a spoonfull of the tomato paste in the centre and sprinkle with the chopped dill.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLEYBART.
Peel the cucumbers and remove the seeds by halving length-ways and running a teaspoon down the length of the cucumber half to scoop out the seeds. Chop the cucumbers roughly.
If not using fresh stock, make stock using cubes & half the instructed amount of hot water. Once cubes have dissolved, dilute stock with ice-cubes to full amount.
Put the chopped cucumber, yogurt, garlic, stock and dill into a blender and blend until smooth. Pass through a fine sieve.
Chill in fridge until cool.
Blanch and peel the tomatoes (make small cross shaped cuts in the skin of the tomato and drop into boiling water for 30 seconds, then remove and take the skin off). Remove the seeds and pass the flesh through a sieve to give a smooth paste.
Chop the resevered dill sprigs.
To serve, pour the chilled soup into bowls, drop in two ice-cubes into each serving. Place a spoonfull of the tomato paste in the centre and sprinkle with the chopped dill.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLEYBART.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 3.8 g
- Cholesterol: 8.9 mg
- Sodium: 372.3 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.7 g
- Protein: 9.0 g
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