Cold Cucumber And Yogurt Soup With Fresh Mint Recipe
Servings: 4
Ingredients
- 1 Tbsp. Butter
- 1 c. Minced onions
- 1 tsp Finely minced garlic
- 4 c. Peeled, seeded and sliced cucumbers
- 2 tsp Curry pwdr
- 2 c. Fresh or possibly canned chicken stock Salt and freshly grnd pepper
- 2 c. Plain yogurt
- 1 c. Peeled, seeded cucumbers cut into 1/4-inch cubes
- 2 Tbsp. Minced fresh mint
Directions
- 1. Heat the butter in a saucepan and add in the onions and garlic. Cook, stirring over medium heat, till wilted; don't brown. Add in the sliced cucumbers, curry pwdr, chicken stock, salt and pepper. Bring to a simmer and cook for 5 min, stirring occasionally.
- 2. Put the mix in a food processor and pulse to blend to a fine texture. Pour the mix into a bowl. Refrigeratethoroughly.
- 3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 69 | 49% |
| Total Fat 7.81g | 10% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 116mg | 5% |
| Potassium 403mg | 12% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.76g | 5% |
| Protein 7.42g | 12% |
