Chilled cucumber soup with yogurt and dill
Six ingredients for something this good and flavorful? Wow! I knew right then and there this soup was going to become a favorite late night snack of mine and I’ve been hooked every since. To me, this cucumber soup is just as satisfying as eating a big bowl of ice cream minus the extra fat, sugar and calories. The sourness is what keeps me coming back for more and that cold and creamy texture gives the impression of decadence and comfort. Must. Make. Some. More!
This recipe is also ideal for dieting if you need to loose a pound or two. If I have a shoot coming up and feel a little pudgy, chilled cucumber soup with yogurt and dill will make an appearance almost every day along with other great low fat and yummy dishes like spicy and sweet tofu, spicy Korean noodles with vegetables and cucumber maki. All these options are tasty and won’t make you feel like you’re missing out on good food. It will make dieting much more easy to cruise through!
What’s your go-to ‘on a diet’ dish?
Check out my first video recipe for a healthy and savory Thanksgiving sweet potato puree!
Bulgarian chilled yogurt cucumber soup
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 people 1x
- 1 English cucumber (cut into small cubes)
- 1 clove garlic (finely chopped)
- 1/2 cup fresh dill (finely chopped)
- 2 1/2 cups plain yogurt
- 1 tablespoon fresh lemon juice
- 1/3 cup water
- 2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- chopped walnuts ((optional))
- lemon wedges ((optional))
- Put all the ingredients in a mixing bowl except the walnuts and lemon wedges and mix well.
- Add more water if you prefer thinner consistency.
- Refrigerate and serve chilled with walnuts and lemon wedges.
- Calories: 143
- Sugar: 9
- Saturated Fat: 4