Cold Parsley Soup
- Total Time
- 15 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
- 2cucumbers, peeled, seeded and chopped
- 1green pepper, seeded and chopped
- 4scallions, chopped
- 1cup parsley, packed, coarsely chopped
- 1clove garlic, chopped
- 1½cups plain yogurt
- Salt and freshly ground black pepper
- Sprigs of flat-leaf parsley for garnish
Nutritional analysis per serving (4 servings)
98 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 5 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree cucumbers and pepper in a blender or food processor. Add scallions, parsley and garlic and continue to puree until the mixture is smooth.
- Step 2
Add one-half cup of the yogurt and process until smooth. A blender will produce a finer result than a food processor, and if you do not have a blender you may want to strain the soup through a fine sieve.
- Step 3
Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving. Garnish with sprigs of parsley.
Private Notes
Comments
Very good. Used frying pepper instead of bell pepper.
I substitute fresh dill or oregano for green pepper, which doesn't agree with everyone at my table.
Mint flavor; substitute 2 Tablespoons of mint pesto.
2 cups fresh mint leaves, 1 cup almonds, 3/4 cup olive oil + more if needed, 1/2 teaspoon Malden salt and 2 large cloves garlic. Makes 1 cup. In a blender chop the garlic, add nuts and oil on medium till almonds are finely chopped. Add the mint, stopping blender to push leaves down. If needed add more oil. Add salt and blend till almost but not entirely smooth. Tn time the almonds will absorb some of the liquid and thicken the pesto.
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