Cool Cucumber Soup

By SMorrissey

Ingredients

• 3 cups plain nonfat yogurt
• 1 English cucumber (about 1 pound), cut into chunks
• 1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
• 3 tablespoons chopped fresh dill, plus sprigs for garnish
• Salt and freshly ground black pepper
• 1 medium tomato (about 5 ounces), seeded and diced
• 2 teaspoons olive oil

Preparation

Step 1

In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Per Serving:

Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg

Excellent source of: Protein, Vitamin A, Vitamin C, Calcium

Good source of: Vitamin K