Contributed By: thetain
Moosewood Resteraunt Daily Special
This classic Greek soup is the perfect balm for a beastly hot day; there's nothing more refreshing.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
5 Cucumbers, peeled
2 cups Plain low-fat yogurt
1 Garlic clove, minced or pressed
1/4 cup Coarsley chopped fresh chives
1 tbsp Chopped fresh dill
2 tbsp Chopped fresh mint
1 tbsp Canola or other vegetable oil
2 tsp Fresh lemon juice
2 tsp Honey
3/4 tsp Salt
1/4 tsp Ground black pepper
Preparation
Coarsely chop 4 of the cucumbers to make about 5 cups. Combine them in a medium bowl with the yogurt, garlic, chives, dill, mint, oil, lemon juice, honey, salt, and pepper. Working in batches, puree in a blender until smooth. seed and dice the remaining cucumber and add to the soup.
Cook's Notes
Nutrition Information
Calories: 95
;
Total Fat: 3.7 g
;
Saturated Fat: 1.4 g
;
Polyunsaturated Fat: 0
;
Carbohydrates: 11.4 g
;
Protein: 5 g
;
Calcium: 160mg
;
Sodium: 356 mg
;
Fiber: .9 g