CUCUMBER AND YOGURT SOUP

INGREDIENTS:

    • 1 large English cucumber, cut into 2-inch chunks, divided
    • 4 scallions, cut into 1-inch pieces
    • cups baby spinach leaves
    • 2 cups Dannon® Oikos® Plain Greek Nonfat Yogurt, divided
    • 1 cup vegetable stock*
    • Salt and red pepper sauce to taste

     

    Yields:

    • 2 servings

DIRECTIONS:

    1. In a blender or food processor, place cucumber, reserving 2 chunks. Combine scallions, spinach, 1 3/4 cups yogurt, and vegetable stock*; process until smooth. Add salt and red pepper sauce and continue to process.
    2. Divide soup among 4 chilled bowls and top each with a swirl of reserved yogurt and diced reserved cucumber.

    * add more if needed

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