Cold Parsley Soup

Ingredients

• 2 cucumbers, peeled, seeded and chopped
• 1 green pepper, seeded and chopped
• 4 scallions, chopped
• 1 cup parsley, packed, coarsely chopped
• 1 clove garlic, chopped
• 1 ½ cups plain yogurt
• Salt and freshly ground black pepper
• Sprigs of flat-leaf parsley for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    96 calories; 3 grams fat; 2 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 5 grams protein; 11 milligrams cholesterol; 57 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Puree cucumbers and pepper in a blender or food processor. Add scallions, parsley and garlic and continue to puree until the mixture is smooth.
2. Add one-half cup of the yogurt and process until smooth. A blender will produce a finer result than a food processor, and if you do not have a blender you may want to strain the soup through a fine sieve.
3. Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving. Garnish with sprigs of parsley.

15 minutes, plus chill time