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Ingredientes

Cost per serving $1.74 view details

Direcciones

  1. Additional plain yogurt and parsley sprigs for garnish
  2. Combine 1 c. cucumber, scallions, parsley, jalapeno pepper, garlic, salt, pepper and lemon juice in a food processor and pulse till well-minced.
  3. Add in the vegetable juice and yogurt, then pulse till ingredients are well-blended. Take care not to overprocess. There should be small bits of vegetable in the soup.
  4. Transfer the mix to a large soup bowl, and add in remaining ingredients.
  5. Stir well and season to taste with additional salt and pepper. Refrigeratefor 1 hour.
  6. To serve, garnish with a dollop of plain yogurt and fresh parsley.
  7. Makes 4 servings.
  8. Recipe courtesy of Stephan Hengst, chef at Stonyfield Farm in Londonderry, N.H.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 320g
Recipe makes 4 servings
Calories 141  
Calories from Fat 22 16%
Total Fat 2.54g 3%
Saturated Fat 1.38g 6%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 2143mg 89%
Potassium 923mg 26%
Total Carbs 27.24g 7%
Dietary Fiber 3.8g 13%
Sugars 16.05g 11%
Protein 5.75g 9%
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