Chilled Cucumber, Scallion, and Yogurt Soup

This chilled cucumber, scallion and yogurt soup is the perfect meal to fill yourself up while cooling off.

August 1, 2011

Serves: 6
Prep:  10min
Cook: 1hr  
Total: 1hr 10min

  • 4 1/2 cups plain low-fat yogurt
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons cold water
  • 3 cucumbers (12 ounces), peeled, seeded, and chopped
  • 3 scallions, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons toasted walnuts (optional)
  • 1 1/2 teaspoons chopped fresh dill

1. Place the yogurt in a large bowl and gradually whisk in the oil. Whisk in the vinegar and enough of the cold water to make a somewhat thick mixture. Stir in half of the cucumbers, the scallions, the salt, and the pepper. Puree in a blender or food processor. Transfer back into the bowl and stir in the remaining cucumbers. Refrigerate until well-chilled, at least 1 hour.


2. Serve the chilled soup sprinkled with the walnuts (if using) and the dill.

Recipe Tips
Just before serving, lightly sprinkle with ground cumin.

Nutritional Facts per serving
Calories     251.9 Cal
Fat     16.6 G
Saturated Fat     3.7 G
Cholesterol     11 Mg
Sodium     326.6 Mg
Carbohydrates     16 G
Total Sugars     14.8 G
Dietary Fiber     0.8 G
Protein     10.5 G

Recipe courtesy of Rodale Healthy Recipe Finder.

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