Chilled Cucumber Soup with Yogourt
0 - 2
PersonalPoints™ per serving
This chilled soup is a perfect appetiser on a warm spring evening. You can also team it up with a sandwich for a tasty lunch.
2 large, 1 peeled and 1 unpeeled
Fresh lemon juice
Plain fat free yogurt
¼ cup(s), fresh, minced
2 tbsp(s), fresh, chopped
⅛ tsp(s), or to taste
⅛ pinch, or to taste
- Halve cucumbers lengthwise; remove and reserve seeds. Cut flesh into 1/4-inch pieces.
- In a blender, combine cucumber seeds and lemon juice; purée until smooth. Add 2 cups of yogurt and process until blended.
- Transfer mixture to a large bowl and stir in cucumber pieces, chives and cilantro. Season to taste with salt and pepper.
- Ladle soup into 4 bowls and top each with 1 tablespoon of remaining yogurt. Yields about 1 1/2 cups per serving.