Chilled Cucumber and Walnut Soup Recipe

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Chilled Cucumber and Walnut Soup Recipe

(Refreshing summer soup is enlivened with mint and dill and

enriched with yoghurt and walnuts)

Ingredients:  Serves 4

2 medium cucumbers, peeled, halved, de-seeded and chopped

1 medium red onion, peeled and thinly sliced

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

7 fl oz (200 ml) skimmed or low-fat milk

4 oz (115 g) low-fat natural yoghurt

3 fl oz (85 ml) chilled vegetable or chicken stock

1 oz (30 g) shelled walnut pieces

3 tablespoons red wine vinegar

level teaspoon cayenne pepper

Freshly ground black pepper

Sprigs of dill and paper-thin cucumber slices to garnish

4 walnut halves, very finely chopped

 

Method:

Blend the cucumber with the onion, dill and mint in a food processor for 30 seconds, or until smooth.  Add the milk, yoghurt, stock and the walnut pieces, and blend for a further 20 seconds.  Turn into a bowl and stir in the vinegar and cayenne.  Season with black pepper, cover and refrigerate for 2-5 hours.  Stir and garnish with the dill, cucumber slices and walnuts.  Serve with crisp pretzels.

 

Nutrient Value Per Serving:

90 calories

4 g total fat (1 g saturated fat)

8 g carbohydrates

1 g fiber

55 mg sodium

 

More on All Healthy Soups Recipes

 

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