Cold Parsley Soup
Published August 28, 1982
- Total Time
- 15 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
2 cucumbers, peeled, seeded and chopped
1 green pepper, seeded and chopped
4 scallions, chopped
1 cup parsley, packed, coarsely chopped
1 clove garlic, chopped
1 ½ cups plain yogurt
Salt and freshly ground black pepper
Sprigs of flat-leaf parsley for garnish
Nutritional analysis per serving (4 servings)
14 grams carbs; 12 milligrams cholesterol; 98 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 703 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree cucumbers and pepper in a blender or food processor. Add scallions, parsley and garlic and continue to puree until the mixture is smooth.
- Step 2
Add one-half cup of the yogurt and process until smooth. A blender will produce a finer result than a food processor, and if you do not have a blender you may want to strain the soup through a fine sieve.
- Step 3
Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving. Garnish with sprigs of parsley.
Private Notes
Comments
Very good. Used frying pepper instead of bell pepper.
I substitute fresh dill or oregano for green pepper, which doesn't agree with everyone at my table.
Should read; "subsitute 2 tablespoons of mint pesto for parsley."