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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. What’s more, this soup provides bonus health benefits from the green tea, which studies find may help reduce the risk of developing type 2 diabetes.
30 min prep time
4servings
1 cup each
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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 each
- Amount per serving Calories 140
-
Total Fat
4.5g
- Saturated Fat 1g
- Cholesterol 20mg
- Sodium 410mg
-
Total Carbohydrate
14g
- Dietary Fiber 1g
- Total Sugars 5g
- Protein 13g
- Potassium 360mg
- Phosphorous 200mg
Ingredients
Persian or 1 English cucumber (unpeeled and coarsely grated)
2
Greek yogurt (plain fat-free)
1 1/4 cup
fresh chives (minced)
3
mint leaves (finely chopped fresh)
1 tbsp
shallots (minced)
1
large garlic clove (minced)
1 clove
white balsamic or champagne vinegar
1 1/2 tbsp
black pepper, or to taste (freshly ground)
3/4 tsp
sea salt, or to taste
1/2 tsp
unsweetened green tea or jasmine green tea (made with 1 tea bag) (chilled)
2/3 cup
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