Ingredients for Mexican Cucumber Yogurt Soup
- English Cucumber
- Nonfat Plain Yogurt
- 2 tablespoons fresh lime juice (lemon juice can be substituted)
- 2 cloves garlic
- Low Sodium Chicken Broth
- 1/4 cup chopped fresh cilantro
- Green Onions
- 1 large cucumber (peeled, seeded, and chopped)
- Green onion, for garnish (optional)
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How to Make Mexican Cucumber Yogurt Soup
- Combine 1 large cucumber (peeled, seeded, and roughly chopped), 1 cup plain Greek yogurt, 2 tablespoons fresh lime juice, and 2 cloves garlic in a blender or food processor.
- Blend until completely smooth.
- Gradually add 1/2 cup vegetable broth while blending, until you reach your desired consistency.
- Pour the soup into a 2-quart container.
- Stir in the remaining 1/2 cup vegetable broth.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir in 1/4 cup chopped fresh cilantro and 2 tablespoons finely chopped red onion.
- Ladle the soup into individual bowls. Garnish each serving with a thin slice of cucumber and a sprinkle of green onion.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
1g
Carbs
4g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Low Protein
Healthy
Very Low Carbs
Lunch
Soups Stews
Eggs Dairy
Vegetables
Mexican
Easy
No Cook
Dinner Party
Low Fat
Picnic
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Low In Something
To Go
Technique
