Cool Cucumber Soup

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
700ml plain non-fat yogurt
1 English cucumber (about 450g), cut into chunks
1 spring onion, white and green parts, coarsely chopped
3 tbsp chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 150g), seeded and diced
2 tsp olive oil
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with two tablespoons of diced tomato, drizzle with half a teaspoon of olive oil and garnish with a dill sprig.

Per Serving:

Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K

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