Cucumber Bisque

Course: Condiment, Side Dish
MyPlate: Dairy, Oil/Fat, Vegetables
Diet: Gluten Free, Vegetarian
Type: Recipes
Allergen: Milk
Source: Dash of Aloha
Servings: 4
Ingredients
Soup
- 4 (~8 cups) Japanese cucumbers, large, peeled and seeded, chopped in large chunks
- ½ cup cilantro, chopped
- ¼ cup green onions, chopped
- 2 cups low-fat plain yogurt
- 1 tbsp olive oil
- 2 tbsp lime juice, fresh
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- 1 cup cherry tomatoes, sliced in halves or quarters
- 4 tsp olive oil
- 4 tsp cilantro, chopped
- 4 tsp green onions, sliced
- 1 tsp black pepper, cracked/fresh ground
Instructions
- Combine the ingredients for the soup in a blender and blend until smooth. Adjust flavors to taste.
- Pour into individual serving bowls and garnish with the cherry tomatoes, a drizzle of olive oil, cilantro and green onions. Grind some fresh pepper if desired.
Nutrition Facts
Cucumber Bisque
Serving Size
1 cup
Amount per Serving
Calories
109
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
3.81
mg
1
%
Sodium
201
mg
9
%
Potassium
429
mg
12
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.