Ready to be served. |
Leftover soup placed in a container to go into the fridge. |
Chilled Cucumber Soup
INGREDIENTS:
2 large cucumbers, peeled and sliced
1 1/3 cup non fat Greek yogurt
1 1/3 cup non fat sour cream
2 cups chicken or vegetable broth
1 garlic clove, minced
½ cup fresh mint
½ cup dill
salt and pepper to taste
DIRECTIONS:
In a food processor or blender, add the cucumbers, yogurt,
sour cream, broth and garlic.
Process until smooth. Add
the mint and dill and pulse until the mint and dill are chopped into fine
pieces. Sample the soup and add salt and pepper to taste. Transfer
into a bowl and refrigerate for 2 hours or until chilled before serving. Serves 4.
Adapted from Alive Magazine, July 2012
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