Yields | Preparation Time | Cooking Time |
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4 | 5 mins | - |
1. | In a blender combine the cucumber, yogurt, lemon juice, garlic, parsley, dill, tarragon and olive oil. Blend on high until smooth. Season with salt. |
2. | Cover and refrigerate for at least 3 hours. |
3. | When serving, sprinkle the red onion on top. |
There are 199 calories in 1 serving of Chilled Cucumber Soup.
Calorie Breakdown: 62% fat, 22% carbs, 17% prot.
|
Serving Size | per serve |
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