Cucumber, Yogurt, and Horseradish Soup

By LRay

Ingredients

• 2 small seedless cucumbers
• 1 1/2 cups low-fat plain yogurt
• 4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
• 2 tablespoons finely grated peeled fresh horseradish
• Freshly ground pepper
• Grated lemon zest and thinly sliced cucumber (optional)

Details

Servings 3
Adapted from marthastewart.com

Preparation

Step 1

Directions

Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.