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Cucumber Dill Soup
Ingredients
7 small cucumbers, peeled, seeded and diced
1 clove garlic, minced
2 cups vegetable broth
3 cups low-fat yogurt
1/2 cup chopped dill
1 teaspoon lemon juice
Salt and pepper, to taste
Directions
Place three-fourths of the cucumbers, garlic, broth and yogurt in a blender. Process until smooth, and strain into a large bowl. Stir in remaining cucumbers, dill and lemon juice. Season to taste with salt and pepper.
Suggestions
Nutrition (per serving):
52 calories
Saturated fat: 0
Total fat: 1 g (14 percent of calories)
Protein: 2 g (18 percent of calories)
Carbohydrates: 9 g (68 percent of calories)
Cholesterol: 0
Fiber: 2 g
Vitamin A: 102 IU
Sodium: 564 mg
Iron: 3 mg
Vitamin C: 10 mg