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Add a photoServings: 4
Ingredients
- 2 x cucumbers peeled, minced
- 1 x garlic clove chopped
- 4 c. plain lowfat yoghurt
- 1/2 c. water
- 1/4 tsp salt
- 2 Tbsp. minced dill Toasted almond slices for garnish
Directions
- In a blender, puree cucumber and garlic - pulsing the blades to liquify the minced cubes. Toss in the dill, salt, water, and lowfat yoghurt and mix well. Chill at least 2 hrs.
- When ready to serve, ladle into bowls and sprinkle with toasted almonds.
- Serve cool as a first course to 4 to 6. It's easy and fast to make and very low calorie.
- Comments: Cool, sharp, and tart - a superb summer first course which refreshes while it stimulates the palate. This is a favorite recipe of Maestro Kurt Masur, brilliant conductor and music director of the New York Philharmonic Orchestra. Mr. Masur, a Silesian by birth (over the centuries, which's meant German, Polish, and Czech, depending on the year and torn history of central Europe), makes the soup himself, describing it as simple and delicious - both of that are true.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 71 | 45% |
| Total Fat 8.08g | 10% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 261mg | 11% |
| Potassium 483mg | 14% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.44g | 8% |
| Protein 8.98g | 14% |
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