Cucumber Lemon Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 large cucumbers | Washed, peeled, seeds removed and chopped |
| 1 cup light sour cream | |
| 1 cup nonfat Greek yogurt | |
| ½ cup reduced sodium vegetable broth | |
| ¼ cup green onions | Washed, trimmed and sliced thin |
| 1 tablespoon fresh lemon juice | |
| ½ teaspoon fresh lemon zest | |
| 1/4 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Combine, cucumber, sour cream, yogurt, broth, lemon juice, lemon zest, and salt in large a large bowl. Process in a blender or food processor until smooth in batches. Stir in sour cream. Chill for all least 2 hours. | |
| 2 | Serve in chilled bowls and garnish with green onions. |
Posted in Soup Recipes
