Chilled Cucumber Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chilled Cucumber Soup calories by ingredient
Introduction
a wonderfully fresh & light soup, perfect for a summer lunch in the garden. a wonderfully fresh & light soup, perfect for a summer lunch in the garden.Number of Servings: 4
Ingredients
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For the soup:
2 cucumbers
4 cups of cold stock, either a light chicken or a vegetable stock
2 cloves garlic, crushed
2 oz (50g) low fat plain yogurt
0.5 cup dill (sprigs only)
For the garnish:
4 plum tomatoes
a few sprigs dill
2 ice cubes per serving
Directions
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.