Nutrition Facts (Per serving without salt and pepper sauce to taste): 87 Calories, 9 g carbohydrate, 0 g fat, 16 g protein, 0 g saturated fat, 5 g fiber, 252 mg sodium
1 cup vegetable stock* (we use a low-sodium stock)
Salt and red pepper sauce to taste
Instructions
Cut cucumber into 2 inch chunks and reserve 2 chunks. In a blender or food processor combine cucumber, scallions, spinach, 1¾ cups yogurt and vegetable broth* process until smooth. Add salt and pepper and continue to process.
Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt, diced reserved cucumber.
* add more if needed
Recipe by Nutrition Twins at https://www.nutritiontwins.com/cucumber-and-yogurt-soup/