Middle Eastern Cucumber-Yogurt Soup
When you’re hardly in the mood to slave over a hot stove, chill out with this Middle Eastern cucumber soup. It’s simply divine on its own or with a traditional meal.
Ingredients
- 2 large cucumbers, peeled and seeded
- 16 ounce(s) plain low-fat yogurt or soy yogurt
- 1/4 cup(s) finely chopped mixed fresh herbs (such as dill, parsley, and mint), or more to taste
- 1 1/2 cup(s) low fat milk, rice milk, or soymilk, or as needed
- 1 teaspoon(s) natural granulated sugar
- 1/2 teaspoon(s) ground cumin
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
- 1/2 lemon, juice of
Instructions
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Grate the cucumbers on a coarse grater, and then place them in a colander.
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Place the colander over the container in which you will serve the soup.
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Salt the grated cucumbers lightly and let stand for 30 minutes (the juice from the cucumbers will drain into the container and the cucumbers themselves will become pleasantly crisp).
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Place the cucumbers in the container with the cucumber juice.
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Stir in the yogurt, herbs, and enough milk to give a slightly thick consistency.
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Stir in the sugar and seasonings, then add the optional lemon juice if you’d like an extra tangy flavor.
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Serve at once or refrigerate until needed.
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No Cooking needed.
Nutrition
Calories: 566.95kcalCarbohydrates: 86.66gProtein: 34.66gFat: 10.54gSaturated Fat: 6.48gCholesterol: 52.5mgSodium: 792mgFiber: 4.43gSugar: 57.38g
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