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    You are in: Home / Recipes / Mexican Cucumber-Yogurt Soup Recipe
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    Mexican Cucumber-Yogurt Soup

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Bergy's Note:

    Easy elegant cold soup, great for a dinner party or a picnic! Wonderful flavor

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    Units: US | Metric


    1. 1
      Using a blender or food processor, process the cucumber, yogurt, lemon juice& garlic until smooth.
    2. 2
      Add a bit of the broth& whirl.
    3. 3
      Pour into a 2 qt.
    4. 4
      container and stir in the remaining broth.
    5. 5
      Cover& refrigerate for at least 2 hours or even the next day.
    6. 6
      Stir in the cilantro and onion.
    7. 7
      To serve ladle into individual bowls, garnish with a slice or two of cucumber and a sprinkle of green onion.

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    Ratings & Reviews:

    • on September 13, 2009


      Finally the Cucumber Soup I've been looking for! Did make a couple revisions... swapped sour cream in for the yogurt. Also found one garlic clove is enough, blanched to remove the bite back that comes from raw garlic (boil about a minute). I also pureed in a half of a small onion. Yum and thanks!

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    • on May 04, 2002


      Very good! Our kids didn't care for them(they don't like anything with cucumber) but hubby and I loved it. I used whole-milk Greek yogurt (that's the kind i like) so i think the soup might have come out thicker than intended. and i had to season it at the end. but it was very good as a spring appetizer.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Cucumber-Yogurt Soup

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 104.3
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.3 g
    Cholesterol 2.4 mg
    Sodium 132.8 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 0.5 g
    Sugars 11.0 g
    Protein 10.1 g

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