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Cold Cucumber-Yogurt Soup

For a heartier version of this soup, add a cup or so of cold, cooked barley. If cucumbers seem watery, halve them lengthwise then scoop out the seeds with a spoon and discard.

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For a heartier version of this soup, add a cup or so of cold, cooked barley. If cucumbers seem watery, halve them lengthwise then scoop out the seeds with a spoon and discard.

Servings
serving

Ingredients

  • 3/4 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. freshly ground pepper to taste
  • 1 Tbs. fresh lemon juice (optional)
  • 1 tsp. sugar
  • 2 large cucumbers, peeled
  • 1 pint plain low-fat yogurt or soy yogurt
  • 1 1/4 cups low-fat milk or soy milk, or as needed
  • 1/4 cup finely chopped mixed fresh herbs, such as dill, parsley or mint, or more to taste

Preparation

  1. Shred cucumbers on coarse blade of box grater or in food processor fitted with coarse shredding disc. (You should have about 2 cups.)
  2. In medium bowl, combine shredded cucumbers with yogurt, milk and herbs; mix well. Mixture should be slightly thick. Stir in sugar, salt, cumin and pepper, then add lemon juice if you would like extra tang. Serve or refrigerate until needed.

Nutrition Information

  • Serving Size 4 to 6 servings
  • Calories 140
  • Carbohydrate Content 18 g
  • Cholesterol Content 13 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 527 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g