Euro-Style Cucumber Soup
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2medium cucumbers
- Salt and freshly ground black pepper
- 1½cups chicken stock, chilled
- 1½cups yogurt, preferably full-fat
- 2shallots, peeled and minced, or about ¼ cup minced red onion or scallion
- 1cup chopped watercress (optional)
- 1cup roughly chopped dill or mint
Nutritional analysis per serving (4 servings)
132 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 7 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with 2 teaspoons salt and refrigerate for about 20 minutes.
- Step 2
Add stock, black pepper, yogurt, shallots and watercress if you like, and stir. Taste and adjust seasoning. Just before serving the soup, garnish with the herb of your choice.
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