Soups

Cold Cucumber Soup

45
5
1 English cucumber,
3 cups natural yogurt,
1 teaspoon minced garlic,
1 tablespoon freshly chopped dill,
1 tablespoon sunflower oil or other vegetable oil,
1 Tbsp. finely chopped walnuts (optional),
2 cups cold water,
salt and freshly ground black pepper to taste.
Grate the cucumber and put it in a bowl. The cucumber does not need to be peeled. Whisk all the remaining ingredients together in the bowl with the grated cucumber. Let the soup stand covered in a refrigerator for 20-30 minutes to allow all the flavors to blend nicely, and serve in chilled soup bowls. Sometimes the simple things are the best. Try it! The cold cucumber soup is a perfect starter for a hot summer supper.
Nutritions

Calories
84

Sodium
36mg
1% DV

Fat
6g
9% DV

Protein
3g
6% DV

Carbs
10g
3% DV

Fiber
2g
8% DV