Soups & Salads recipe

CHILLED CUCUMBER AND YOGURT SOUP

yields: 2 servings

INGREDIENTS:

  • 1 large English cucumber, cut into 2-inch chunks, divided
  • 4 scallions, cut into 1-inch pieces
  • 4 cups baby spinach leaves
  • 2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
  • 1 cup vegetable stock*
  • Salt and red pepper sauce to taste

  • * Add more if needed.
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DIRECTIONS:

  1. In a blender or food processor, place cucumber, reserving 2 chunks. Combine scallions, spinach, 1 3/4 cups yogurt, and vegetable stock*; process until smooth. Add salt and red pepper sauce and continue to process.
  2. Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt and diced reserved cucumber.
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