CUCUMBER, YOGURT, AND HORSERADISH SOUP

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Cucumber, Yogurt, and Horseradish Soup image

Horseradish is tempered by mild, cool cucumber and yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

2 small seedless cucumbers
1 1/2 cups low-fat plain yogurt
4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
2 tablespoons finely grated peeled fresh horseradish
Freshly ground pepper
Grated lemon zest and thinly sliced cucumber (optional)

Steps:

  • Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.

Nutrition Facts : Calories 87 g, Fat 3 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 234 g

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