Photo: Cala
Estimated Nutrition (whole recipe, rough)
182
Calories
20g
Protein
1g
Fat
26g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large English cucumber peeled, seeded and chopped
- ¼ cup chopped fresh dill
- 3 Tbs. fresh lemon juice
- 1 cup vegetable stock
- 4 cups plain low- or nonfat yogurt
- 2 scallions, trimmed and chopped (white part only)
- Salt and freshly ground pepper to taste
- Lemon slices and dill sprigs for garnish
- =
Directions
1
Combine ingredients in blender and purée until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.
Recipe sourced from
fandom