Cucumber and Yogurt Soup
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This cold soup is perfect on a sweltering summer's day, when the mere thought of heating up your kitchen makes you sweat. Since the soup is quickly prepared in a food processor, you can make it in the morning before heading out, stick it in the refrigerator, and have it ready for your return.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
2 tablespoons fresh dill, tough stems removed
4 cups cucumbers, peeled, seeded and coarsely chopped
2 cups unflavored yogurt
1 tablespoon garlic-flavored olive oil
1 tablespoon honey
In a food processor fitted with a metal blade, add dill and process until chopped. Add the cucumbers and pulse until finely chopped. Add yogurt, 2 cups cold water, oil, honey, 2 teaspoons salt and 1 teaspoon freshly ground black pepper and pulse until just combined. Transfer to a large bowl, cover and refrigerate until serving. If the soup thickens too much, dilute with ice cubes
If making just before dinner, put it in the freezer or in a bowl of ice water in the fridge to chill quickly. Try topping it with chopped walnuts, chives, mint or added dill for extra flavor.
Per serving: 137 calories (percent of calories from fat, 48), 5 grams protein, 13 grams carbohydrates, 1 gram fiber, 8 grams fat, 16 milligrams cholesterol, 60 milligrams sodium.
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