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Chilled Persian Cucumber Soup with Chives
30 min prep time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The With or Without Meat Diabetes Cookbook
Photo by
Cameron Whitman Photography
How to Make Chilled Persian Cucumber Soup with Chives
If you enjoy tzatziki, this full-flavored recipe is like a tangy, cool soup version of it. The grated cucumber along with the unique inclusion of tea makes it refreshing and almost spa-like.
30 min prep time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
Stir together the cucumber, yogurt, 2 tablespoons chives, the mint, shallot, garlic, vinegar, pepper, salt, and tea in a medium bowl. Adjust seasoning. Chill until ready to serve.
-
Divide the soup among individual small soup cups or bowls. Serve topped with the remaining 1 teaspoon chives.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 80
- % Daily value*
-
Total Fat
0g
0%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 320mg 14%
-
Total Carbohydrate
10g
4%
- Dietary Fiber 2g 7%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 10g
- Potassium 830mg 18%
Ingredients
Persian or 1 English cucumber (unpeeled and coarsely grated)
2 whole
Plain Nonfat Greek yogurt
1 1/4 cup
fresh chives (minced)
3 stalks
fresh mint (finely chopped)
1 tbsp
shallots (minced)
1 med
garlic (minced)
1 clove
white balsamic or champagne vinegar
1 1/2 tbsp
black pepper (freshly ground)
3/4 tsp
sea salt
1/2 tsp
unsweetened green tea or jasmine green tea (made with 1 tea bag) (chilled)
2/3 cup
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