- You won’t need to turn on the oven or stove to make it.
- It’s done in 20 minutes.
- It’s a great way to use up the cucumbers growing like crazy in the garden.
- It clocks in at just 130 calories and 2.5 grams of fat, so makes a waistline-friendly light lunch or appetizer.
- Per Ellie, it’s a good source of protein, Vitamin A, Vitamin C and calcium.
What are you waiting for? Get out the blender and whip up this super-cool, creamy-yet-good-for you cold soup.
Cool Cucumber Soup
3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato, seeded and diced, or 3 sliced radishes
2 teaspoons olive oil
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato or radishes, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per 1 cup serving:
Total Fat: 2.5 grams
Saturated: Fat 0 grams
Protein: 11 grams
Total carbohydrate: 17 grams
Fiber: 2 grams