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Cucumber Soup {with tomato and toasted Almonds}

Cool, creamy and refreshing. This summer soup is perfect on a hot summer day.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6
Calories 138kcal
Author Chellie Schmitz

Ingredients

  • 1 1/2 cups plain yogurt
  • 1 1/2 cups buttermilk
  • 1 cucumber half pureed in a blender, half finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 3 Tbs fresh dill minced
  • 2 tsp fresh chives minced
  • 1 garlic clove minced
  • 1 tomato diced, plus more for garnish
  • 1/2 cup plus 2 tbs toasted slivered almonds

Instructions

  • Place slivered almonds in a small pan on the stove over medium heat, stirring frequently until golden.
  • Puree half of the cucumber in a blender
  • Stir together yogurt, buttermilk, pureed cucumber.
  • Add the diced cucumber, tomato, parsley, dill, chives, garlic, and stir to combine.
  • Chill for at least 2 hours
  • To serve, pour into bowls and garnish with additional diced tomatoes and slivered almonds.

Nutrition

Calories: 138kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 95mg | Potassium: 370mg | Fiber: 2g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 1mg