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Saturday, July 24, 2010

Cucumber Yogurt Soup

Low-Cal But Still Lovely
This is a super refreshing low-cal soup which is easy to make and great to keep in the fridge for a snack. If you want a little more yogurt flavor, use fat-free Greek yogurt.

1 quart (4 cups) plain nonfat yogurt
1 cup chicken stock
1 cup water
1 lb English cucumber, peeled, seeded and chopped fine
1 cup dill, chopped
1/4 cup chopped fresh mint leaves
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tsp salt
1/4 teaspoon cumin
a few grinds of fresh black pepper

In a large bowl, whisk room temperature stock into the yogurt. Take 1 cup of this mixture and put in blender with about 1 cup of chopped cucumber and blend 'till smooth. Now add this mixture back to the rest of yogurt mixture. Add the chopped cucumber, dill, cumin and mint and mix well. Season with salt, pepper, lemon juice to your taste. Chill at least 2 hours and then enjoy! This makes 6 servings.