Chilled Cucumber and Dill Greek Yogurt Soup
Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.
Servings 2 -½ cups
Calories 105kcal
Ingredients
- 2 European Cucumbers Peeled
- ¼ cup fresh dill lightly packed
- 2 tablespoon red onion
- 1 cup Stonyfield Organic Plain Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon red bell pepper finely minced
Instructions
- Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
- Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.
Notes
Chilled soup is perfect on summer days. It's perfect for making ahead and storing in jars in the fridge to grab and go.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 628mg | Potassium: 612mg | Fiber: 2g | Sugar: 8g | Vitamin A: 961IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 1mg