Dr. Ian’s Chilled Cucumber Soup

by Rachael Ray Show Staff 9:00 AM, September 18, 2015

Aired September 18, 2015

Serves 6

3 cucumbers, halved, peeled, seeds scraped out with a spoon and diced
1 teaspoon salt
5 scallions, chopped
1/4 cup fresh lemon juice
2 cups low-fat buttermilk
2 cups low-fat Greek yogurt
2 tablespoons chopped fresh dill
1/2 cup low-sodium vegetable broth
1/2 cup chopped fresh parsley


Sprinkle cucumbers with salt and let stand for 15 minutes. Put cucumbers, scallions, lemon juice, buttermilk, yogurt dill, broth and parsley in a blender or food processor and purée until smooth. Add more salt to taste. Refrigerate for 45 minutes before serving.

This recipe is less than 200 calories!