Ingredients
3 to 4 cloves garlic, chopped
1 teaspoon kosher salt
6 cucumbers, peeled and seeded
2 yellow bell peppers, chopped with stems and seeds removed
4 scallions, chopped
2 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh dill, finely chopped
½ tsp paprika
¼ tsp black pepper
4 cups low-fat plain yogurt
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons chopped cucumber or fresh chives for garnish
Instructions
- Sprinkle garlic with salt. Using the blade of your knife, scrape garlic and salt together on your cutting board to form a paste.
- Combine the garlic paste with remaining ingredients in a large bowl.
- Working in batches, puree ingredients in a blender until very smooth.
- Store soup in refrigerator until well chilled, at least 2 hours.
- Taste and adjust seasoning if necessary. Garnish with chives or cucumber.
Yield
Serves 10
Nutrition
- Calories
- 190 calories
- Carbohydrates
- 25g
- Cholesterol
- 5mg
- Fat
- 6g
- Fiber
- 3g
- Protein
- 10g
- Saturated fat
- 1g
- Sodium
- 80mg
- Sugar
- 15g
