Cucumber and Yogurt Soup
Serves: 4
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 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
  1. 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.
  2. Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt, diced reserved cucumber.
  3. * add more if needed
Recipe by Nutrition Twins at