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Add a photoServings: 4
Ingredients
- 2 1/2 x hothouse (seedless) cucumbers peeled
- 2 Tbsp. chopped garlic
- 1 c. Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or possibly chicken broth)
- 4 c. plain nonfat yogurt
- 1 c. coarsely-minced fresh mint leaves
- 1 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
- 4 lrg red radishes cut 1/4" dice
Directions
- Slice 2 hothouse cucumbers into 1-inch pcs and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add in the garlic, broth, 3 c. yogurt, 3/4 c. mint leaves and lemon juice. Process well in a blender or possibly food processor till smooth. Remove to a bowl.
- Whisk in the remaining c. of yogurt and the remaining 1/4 c. mint leaves. Season with salt and pepper.
- To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.
- This recipe yields 4 servings.
- Comments: Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add in a crunchy texture. If hothouse cucumbers are not available, substitute the hard garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 70 | 44% |
| Total Fat 7.99g | 10% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 351mg | 15% |
| Potassium 413mg | 12% |
| Total Carbs 13.67g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.1g | 8% |
| Protein 8.79g | 14% |
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