Cold Cucumber Soup
3
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A refreshing starter on a hot summer day. Serve with burgers topped with tomatoes and feta or with a Greek-inspired frittata.
Ingredients
Cucumber
1 large, peeled and cut into chunks
Scallions
4 medium, trimmed and cut into pieces
Dill
2 Tbsp, fresh, sprigs (plus extra for garnish)
Plain low fat yogurt
1½ cup(s)
Fat free skim milk
1 cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Orange bell pepper
1 medium, or yellow, finely chopped
Instructions
1
In a blender, combine cucumber, scallions, dill and yogurt; purée. Pour mixture into a large bowl; stir in milk, salt and pepper.
2
Serve soup at room temperature or chilled, sprinkled with chopped peppers and dill. Yields about 1 1/4 cups soup per serving.
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