Cucumber-Yogurt Soup With Fresh Dill

Ingredients

• 32 ounces plain lowfat yogurt
• 2 large seedless cucumbers, peeled and coarsely grated (3 cups)
• 1 clove garlic, peeled and minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh dill
• 2 ½ teaspoons kosher salt, plus more to taste
• 2 cups water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    226 calories; 10 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 12 grams protein; 13 milligrams cholesterol; 1620 milligrams sodium

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

Preparation

1. Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
2. Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
3. Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.