Appetizers / Soups / Salads

Chilled Cucumber Soup is for Soup.

Chilled Cucumber Soup takes 20 minutes to prepare.

Chilled Cucumber Soup takes several minutes to cook.

Chilled Cucumber Soup makes 4 servings.

The ingredients for Chilled Cucumber Soup are:

For the soup:
2 cucumbers
4 cups of cold stock, either a light chicken or a vegetable stock
2 cloves garlic, crushed
2 oz (50g) low fat plain yogurt
0.5 cup dill (sprigs only)

For the garnish:
4 plum tomatoes
a few sprigs dill
2 ice cubes per serving

Here is how you make Chilled Cucumber Soup:

Makes 4 to six servings of soupPeel the cucumbers and remove the seeds by halving length-ways and running a teaspoon down the length of the cucumber half to scoop out the seeds. Chop the cucumbers roughly.If not using fresh stock, make stock using cubes & half the instructed amount of hot water. Once cubes have dissolved, dilute stock with ice-cubes to full amount.Put the chopped cucumber, yogurt, garlic, stock and dill into a blender and blend until smooth. Pass through a fine sieve. Chill in fridge until cool.Blanch and peel the tomatoes (make small cross shaped cuts in the skin of the tomato and drop into boiling water for 30 seconds, then remove and take the skin off). Remove the seeds and pass the flesh through a sieve to give a smooth paste.Chop the resevered dill sprigs.To serve, pour the chilled soup into bowls, drop in two ice-cubes into each serving. Place a spoonfull of the tomato paste in the centre and sprinkle with the chopped dill.Number of Servings: 4Recipe submitted by SparkPeople user SHELLEYBART.

The nutritional information for Chilled Cucumber Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 136.7

• Total Fat: 3.8 g
• Cholesterol: 8.9 mg
• Sodium: 372.3 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 1.7 g
• Protein: 9.0 g