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Add a photoServings: 4
Ingredients
- 1 Tbsp. vegetable oil
- 1 lb hydroponic cucumbers or possibly small, pickling cucumbers (peel if waxed), minced
- 1 med onion, minced
- 1 med red bell pepper, minced
- 3 c. low sodium chicken broth (remove fat) grnd pepper to taste small amount of salt (optional)
- 1/4 c. plain, nonfat yogurt
- 1 Tbsp. minced fresh parsley
Directions
- 1. In a large saucepan, hot the oil over medium heat. Add in the cucumbers, onion, and red pepper. Cook till all the vegetables are tender, about 15 min. Stir in the chicken broth and simmer for 10 min, stirring occasionally. Remove from heat.
- 2. In a blender or possibly food processor, puree the soup till very smooth and then return it to the saucepan. Bring to a simmer and season to taste with salt (optional) and pepper. Serve warm, topped with a Tbsp. of yogurt and sprinkling of parsley.
- Serve with garlic shrimp and rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 41 | 48% |
| Total Fat 4.61g | 6% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 286mg | 8% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.49g | 2% |
| Protein 5.02g | 8% |
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