Cold Cucumber Soup
Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
Servings: 6 servings
Calories: 70kcal
Ingredients
- 16 ounces plain Greek yogurt full fat
- 2 English cucumbers peeled, seeded, and sliced
- 1 shallot minced
- 1 clove garlic minced (about 2 teaspoons)
- 1/4 teaspoon ground cumin
- 1 lemon juiced (or lime)
- 1-3 teaspoons fresh dill chopped
- Kosher salt to taste
Instructions
- Peel cucumbers and slice lengthwise. Remove seeds and slice.
- 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, blend cucumbers, yogurt, shallot, garlic, fresh dill, lime or lemon juice and ground cumin.
- Puree until smooth, about 1 minute.
- Check seasoning and add salt if necessary. Chill at least an hour before serving.
Video
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 9g | Protein: 9g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 30mg | Potassium: 296mg | Fiber: 1g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 1mg