YOGURT-CUCUMBER SOUP
Ingredients:
4 cups plain, unsweetened yogurt 2 cups seeded and grated cucumber
¾ cup raisins 2 gloves garlic, minced
1 cup cold water Salt and black pepper, to taste
1 cup finely chopped walnuts 2 teaspoons minced fresh dill
Directions:
- Beat yogurt until smooth. Stir in cucumber, raisins, garlic, and cold water. Season with salt and pepper.
- Refrigerate 1 hour.
- Sprinkle top with walnuts and dill; serve.
| Nutrition Facts | ||
| Serving Size: 1/8th recipe |
% Daily Value |
|
| Calories 230 Calories from fat: 110 | ||
| Total Fat 12g |
18% |
|
| Saturated Fat 2g |
11% |
|
| Cholesterol 5mg |
2% |
|
| Sodium 90mg |
4% |
|
| Total Carbohydrate 24g |
8% |
|
| Dietary Fiber 2g |
8% |
|
| Sugars 20g |
|
|
| Protein 9g |
|
|
| Vitamin A 2% Vitamin C 4% | ||
| Calcium 25% Iron 6% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: how to make cucumber soup, recipes for yogurt cucumber soup, recipes with yogurt, soup recipes