Chilled Cucumber Yogurt Soup recipe
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- 4 small seedless cucumbers - peeled and grated 1 tablespoon fresh lemon juice 1 bunch fresh mint leaves, chopped 1 bunch fresh dill, chopped 2 cloves garlic, crushed 2 cups plain yogurt 1 tablespoon olive oil 1 teaspoon salt ¼ cup raisins
Nutrition Info
- 168 caloriescarbohydrate: 22.9 gcholesterol: 7.4 mgfat: 5.8 gfiber: 1.7 gprotein: 8.5 gsaturatedFat: 1.8 gservingSize: -sodium: 676.6 mgsugar: 14.8 gtransFat: : -unsaturatedFat: : -
Directions Chilled Cucumber Yogurt Soup
Directions
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Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl, stir with a large spoon. Pour the mixture into a blender, blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls, top each serving with about 1 tablespoon raisins.