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Ingredients
2 medium cucumbers
Salt and freshly ground black pepper
1 ½ cups chicken stock, chilled
1 ½ cups yogurt, preferably full-fat
2 shallots, peeled and minced, or about ¼ cup minced red onion or scallion
1 cup chopped watercress (optional)
1 cup roughly chopped dill or mint
Nutritional analysis per serving (4 servings)
18 grams carbs; 15 milligrams cholesterol; 132 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 798 milligrams sodium; 7 grams protein; 10 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
Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with 2 teaspoons salt and refrigerate for about 20 minutes.
- Step 2
Add stock, black pepper, yogurt, shallots and watercress if you like, and stir. Taste and adjust seasoning. Just before serving the soup, garnish with the herb of your choice.
Private Notes