Mexican Cucumber-Yogurt Soup

Bergy's Note:

Easy elegant cold soup, great for a dinner party or a picnic! Wonderful flavor

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 English cucumber , peeled and coarsely chopped (about a lb)
• 2 cups nonfat plain yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic , peeled
• 2 cups low sodium chicken broth or 2 cups vegetable broth
• 2 tablespoons cilantro , minced
• 2 tablespoons sliced green onions
• cucumber , thinly sliced,for garnish
• green onion , thinly slivered,for garnish

Directions:

1. Using a blender or food processor, process the cucumber, yogurt, lemon juice& garlic until smooth.
2. Add a bit of the broth& whirl.
3. Pour into a 2 qt.
4. container and stir in the remaining broth.
5. Cover& refrigerate for at least 2 hours or even the next day.
6. Stir in the cilantro and onion.
7. To serve ladle into individual bowls, garnish with a slice or two of cucumber and a sprinkle of green onion.

Reviews

[Rookie with a few Ball jars]

Finally the Cucumber Soup I've been looking for! Did make a couple revisions... swapped sour cream in for the yogurt. Also found one garlic clove is enough, blanched to remove the bite back that comes from raw garlic (boil about a minute). I also pureed in a half of a small onion. Yum and thanks!

[Izzy Knight]

Very good! Our kids didn't care for them(they don't like anything with cucumber) but hubby and I loved it. I used whole-milk Greek yogurt (that's the kind i like) so i think the soup might have come out thicker than intended. and i had to season it at the end. but it was very good as a spring appetizer.