Cucumber Soup Recipe

Dwy hesti

July 22, 2023

Introduction:

Cucumber soup is a delightful and refreshing soup that is perfect for hot summer days. It is low in calories, high in nutrients, and easy to prepare. The soup is made with fresh cucumbers and a few other ingredients that give it a creamy and smooth texture. This recipe is perfect for those who are looking for a healthy and light meal that is also delicious.

Ingredients:

- 2 large cucumbers, peeled and chopped - 1 small onion, chopped - 1 garlic clove, minced - 2 cups vegetable broth - 1 cup plain Greek yogurt - 1 tablespoon olive oil - Salt and black pepper to taste - 2 tablespoons fresh dill, chopped - 1 tablespoon lemon juice - 1 tablespoon honey

Cucumbers:

Cucumbers are the star ingredient in this soup. They are low in calories and high in nutrients, making them an excellent choice for a healthy meal. Cucumbers are also a good source of vitamin C, vitamin K, and potassium.

Vegetable broth:

Vegetable broth is used as a base for this soup. You can use store-bought or homemade vegetable broth. Vegetable broth is low in calories and adds flavor to the soup.

Greek yogurt:

Greek yogurt is a healthy substitute for heavy cream in this recipe. It gives the soup a creamy texture and adds protein to the dish. Greek yogurt is also a good source of probiotics, which are beneficial for gut health.

Olive oil:

Olive oil is used to sauté the onion and garlic. It adds flavor to the soup and is a good source of healthy fats.

Dill:

Dill is used to add flavor to the soup. It has a fresh and tangy taste that complements the flavor of the cucumbers.

Lemon juice:

Lemon juice is used to add a tangy flavor to the soup. It also adds vitamin C to the dish.

Honey:

Honey is used to balance the flavors in the soup. It adds sweetness to the dish.

Instructions:

1. Peel and chop the cucumbers, onion, and garlic. 2. Heat the olive oil in a large pot over medium heat. 3. Add the onion and garlic to the pot and sauté for 3-4 minutes, until the onion is translucent. 4. Add the chopped cucumbers to the pot and sauté for 2-3 minutes. 5. Add the vegetable broth to the pot and bring to a boil. 6. Reduce the heat to low and let the soup simmer for 15 minutes. 7. Remove the pot from the heat and let the soup cool for a few minutes. 8. Puree the soup in a blender or food processor until it is smooth. 9. Return the soup to the pot and add the Greek yogurt, lemon juice, honey, and dill. 10. Stir the soup until all the ingredients are combined. 11. Season the soup with salt and black pepper to taste. 12. Chill the soup in the refrigerator for at least 1 hour before serving. 13. Garnish the soup with fresh dill and serve cold.

Nutrition:

This cucumber soup recipe makes 4 servings. Each serving contains approximately: - 120 calories - 3g fat - 16g carbohydrates - 8g protein - 3g fiber This soup is high in vitamin C, vitamin K, and potassium. It is also low in calories and fat, making it a healthy and delicious meal option.