Chilly Dilly Cucumber Soup
This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt garnish are loaded with fresh (never dried) dill and chives. Serve as a starter or a light lunch entree. The recipe calls for “handfuls” of herbs; if you are relying on the grocery store instead of the garden or farmers' market, you'll need about one large bunch or one to two 2- to 3-ounce packets. Recipe by Nancy Baggett for EatingWell.
Source: EatingWell Magazine, July/August 2011
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
106 calories; protein 6.4g; carbohydrates 13.6g; dietary fiber 1.4g; sugars 5g; fat 3.2g; saturated fat 2g; cholesterol 9.1mg; vitamin a iu 306.7IU; vitamin c 11.5mg; folate 30.5mcg; calcium 107.1mg; iron 0.6mg; magnesium 25.4mg; potassium 502.6mg; sodium 490.6mg; thiamin 0.1mg.
Exchanges:
1 starch, 1/2 fat