Ingredients:
- cucumber , slices (optional)
- dill sprigs (optional)
- fresh edible flower (optional)
- toasted walnut pieces (optional)
Directions:
- In a saucepan, melt butter over medium-low heat.
- Add onion, cook 10 minutes.
- Add broth and potato; bring to a boil.
- Reduce heat to low, simmer, uncovered, 10 minutes.
- Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
- Let soup cool slightly.
- Working in batches in blender, puree soup mixture until smooth.
- Transfer to 2 quart bowl.
- Whisk in yogurt, salt and pepper until well blended.
- Cover; refrigerate until well chilled.
- When ready to serve, stir in dill.
- Garnish if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.77 Kcal (434 kJ) | ||
| Calories from fat | 29.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 2% | |
| Sodium | 664.96mg | 28% | |
| Potassium | 451.23mg | 10% | |
| Total Carbs | 12.9g | 4% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 32.12 Kcal (134 kJ) | ||
| Calories from fat | 9.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 5% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 2% | |
| Sodium | 205.83mg | 28% | |
| Potassium | 139.67mg | 10% | |
| Total Carbs | 3.99g | 4% | |
| Sugars | 1.68g | 22% | |
| Dietary Fiber | 0.75g | 10% | |
| Protein | 1.36g | 9% | |
| Vitamin C | 4.7mg | 25% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 26.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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