After having made this a second time I am modifying my review, but not the number of stars. Originally I had blended the cucumber to make a smooth soup, but in retrospect this likely watered down the other flavors. I still omitted the 2c. water but this time I used just 2 1/2 cups yogurt, 1/2 an avocado, 1T extra-virgin olive oil, and a clove of garlic, blending 1 cup of the yogurt with the avocado, oil and mint before adding the mixture to the other ingredients. The soup was much better the second time, with the heat of the raw garlic and pepper contrasting the cooling chunks of cucumber and silkiness of the avocado. I don't know what these changes did to the calorie count but the flavors would have been too dilute with the full amount of yogurt plus the water - hence still the 3 stars. I served this with CL Potato and Greens Torta, and as modified I would make this again.
Chilled Cucumber, Avocado, and Yogurt Soup
Photo: Jennifer Mariné; Styling: Randy Mon
Yield: Serves 4
Total:
Recipe from
More From Sunset
Recipe Time
Total:
20 Minutes
Nutritional Information
Amount per serving
- Calories: 309
- Calories from fat: 48%
- Protein: 15g
- Fat: 17g
- Saturated fat: 4.2g
- Carbohydrate: 25g
- Fiber: 4.3g
- Sodium: 469mg
- Cholesterol: 15mg
Ingredients
- 4 cups plain low-fat yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cumin
- 1 English cucumber, peeled and chopped
- 1 avocado, cut into 1/2-in. dice
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 4 teaspoons extra-virgin olive oil
Preparation
- Whisk together yogurt, garlic, salt, spices, and 2 cups cold water in a large bowl. Add cucumber, avocado, mint, and dill, stirring gently to combine. Drizzle each serving with 1 tsp. oil.
- Note: Nutritional analysis is per 2-cup serving.
Chilled Cucumber, Avocado, and Yogurt Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: No-Cook, Quick/Easy
- MAIN INGREDIENT: Dairy, Vegetables
- PUBLICATION: Sunset
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