Cold yogurt soup with vegetables Recipe

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1 vote | 2114 views

This cool, refreshing soup gets tang and creaminess from yogurt and summery flavor from lots of fresh veggies.

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Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $1.11 view details

Directions

1.
Cut cucumber into smaller pieces and finely chop in a food processor. Reserve 2 tablespoons of chopped cucumbers for garnish.
2.
Add yogurt, sour cream, lemon juice, garlic, olive oil, ground white pepper and sea salt. Pulse until smooth. If the soup is too thick, add some water and adjust the soup consistency according to your preference. Cover and refrigerate for at least 2 hours or overnight.
3.
Just before serving, prepare the vegetables and make croutons to garnish the soup.
4.
Pour the soup into bowls and garnish with finely chopped red pepper, tomato, and cucumber and grated celery. Top with sizzling, crunchy croutons.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 274g
Recipe makes 4 servings
Calories 191  
Calories from Fat 117 61%
Total Fat 13.28g 17%
Saturated Fat 4.93g 20%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 676mg 28%
Potassium 418mg 12%
Total Carbs 12.51g 3%
Dietary Fiber 1.0g 3%
Sugars 9.13g 6%
Protein 6.5g 10%
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