Chilled Cucumber-yogurt Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Peeled, seeded chopped |
| cucumber | ||
| 1 | c | Water |
| 1 | c | Nonfat plain yogurt |
| 1 | Clove garlic | |
| Several fresh mint leaves | ||
| or dried mint | ||
| 2 | t | Honey |
| 1/2 | t | Salt, up to 1 up to |
| 1/8 | t | Dill weed |
INSTRUCTIONS
(Adapted from Moosewood Cookbook, 1977 edition) Puree everything together in the blender. Adjust seasonings to taste. Serve chilled. If you are in a hurry, use ice cubes instead of the water. Posted to fatfree digest by Bette Turlington <turlington@worldnet.att.net> on Jul 10, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1177.9mg
Potassium: 454.3mg
Carbohydrates: 18.8g
Fiber: 2.5g
Sugar: 15.8g
Protein: 2g