We’re big fans of eating hot foods in the winter to warm us up (works like charm! 😉 ) and we generally stick to eating our cold foods in the summer—with two exceptions. We eat frozen yogurt all year round and we eat this Cool Cucumber & Yogurt Soup in the summer and in the winter—it’s that good! It uses Dannon® OIKOS® Greek nonfat yogurt, so it’s creamy, delicious and an absolute showstopper! Plus it’s easy to make so you can whip it up in no time!
(Psst… if you like yogurt as much as we do and love the calcium and protein creamy boost it gives you, check out some of our other recipes that use yogurt, like our Yogurt Paprika Chicken or our Nutty Banana Chia Yogurt or our Easy Strawberry-Lemon Frozen Yogurt or our Yogurt Covered Frozen Cherry Poppers, just to name a few!)
Cucumber & Yogurt Soup
Prep time 15 Minutes
Yields 4 servings
Ingredients
1 large European cucumber, divided
4 scallions cut into 1-inch pieces
4 cups baby spinach leaves
2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
1 cup vegetable stock* (we use a low-sodium stock)
Salt and red pepper sauce to taste
Directions
1.Cut cucumber into 2 inch chunks and reserve 2 chunks. In a blender or food processor combine cucumber, scallions, spinach, 1 3/4 cups yogurt and vegetable broth* process until smooth. Add salt and pepper and continue to process.
2.Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt, diced reserved cucumber.
* add more if needed
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
For more delicious recipe ideas, please visit www.oikosrecipes.com
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- 1 large European cucumber, divided
- 4 scallions cut into 1-inch pieces
- 4 cups baby spinach leaves
- 2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
- 1 cup vegetable stock* (we use a low-sodium stock)
- Salt and red pepper sauce to taste
- 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