Mexican Cucumber-Yogurt Soup Recipe #26993
Easy elegant cold soup, great for a dinner party or a picnic! Wonderful flavor
by Bergy
15 min | 15 min prep
SERVES 4
- 1 English cucumber, peeled and coarsely chopped (about a lb)
- 2 cups nonfat plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, peeled
- 2 cups low sodium chicken broth or vegetable broth
- 2 tablespoons cilantro, minced
- 2 tablespoons sliced green onions
- cucumber, thinly sliced,for garnish
- green onion, thinly slivered,for garnish
- Using a blender or food processor, process the cucumber, yogurt, lemon juice& garlic until smooth.
- Add a bit of the broth& whirl.
- Pour into a 2 qt.
- container and stir in the remaining broth.
- Cover& refrigerate for at least 2 hours or even the next day.
- Stir in the cilantro and onion.
- To serve ladle into individual bowls, garnish with a slice or two of cucumber and a sprinkle of green onion.
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5 stars