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Cucumber soup makes a great appetizer. This soup gets its creamy texture from the addition of Greek yogurt which is one of the best ingredients to thicken cold soups.
Combine all ingredients except dill sprigs in a blender and blend until smooth. Cover and refrigerate several hours until ready to serve. Pour into small chilled cups and garnish each with a dill sprig if desired
This recipe makes six ½ cup appetizer size servings and each serving contains approximately 49 calories and 2.4 grams of fat. A larger portion could be served paired with a sandwich for a meal.
Becky Varner, MS, RD, LD
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