Cold Cucumber Soup
Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
- 2 cups Greek yogurt plain, full fat
- 2 cucumbers peeled and sliced
- 1 shallot minced
- 1 clove of garlic minced
- 1/4 teaspoon ground cumin
- Juice of 1 lime
- 1-3 teaspoons fresh chopped dill
- Kosher salt to taste
Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
Puree until smooth, about 1 minute.
Check seasoning and add salt if necessary.
Chill at least an hour before serving.
Makes 3 cups
Serving: 1g | Calories: 55kcal | Carbohydrates: 5g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 244mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 3.5mg | Calcium: 87mg | Iron: 0.4mg