Recipes > SaladsJune 23, 2005

Chilled Cucumber Soup

This light and refreshing soup is perfect anytime. It is low in fat and full of flavor.

Ingredients

1/2 cup fresh parsley sprigs (loosely packed)
1/4 cup green onions (chopped)
2 Tbsp. fresh mint leaves
2 large cucumbers (peeled, seeded and cut into chunks)
1 1/2 cup plain yogurt
1 cup chicken broth
Food Processor

Directions

In food processor bowl with metal blade, chop parsley, green onions, and mint leaves. Add cucumber chunks; process until finely chopped. Add yogurt, process just to combine. Add chicken broth, process just to combine. Refrigerate soup at least 2 hours in covered container. Garnish as desired.

Makes 6 (1 cup) servings.

By Robin

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