Chilled Yogurt Cucumber Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 111 |
| pro | 9 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 |
| chol | 12 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 3 |
| vit A | 4 |
| vit C | 8 |
| folate | 10 |
This cold, light soup is ready in minutes — a perfect starter to cool the body down on hot summer days.
Ingredients
- 2 cups chicken stock
- 2 cups plain yogurt
- 2 tsp grated gingerroot
- 1/2 small jalapeno pepper or green chili pepper, seeded and minced
- 1 cup diced seeded peeled cucumbers
- 2 tsp chopped fresh mint
Preparation
Skim any fat from chicken stock. In large bowl, whisk stock with yogurt. Working over yogurt mixture, press ginger in fine sieve or garlic press to extract juice. Stir in jalapeno pepper.
Serve garnished with cucumber and mint.
Source : © CanadianLiving.com
- Keywords : Soup; Summer; Cucumbers; Yogurt; One-Pot; Chicken broth; Refrigerate/Chill; Mint; Ginger;
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