EWWK: Greek Cucumber Yogurt Soup


2 cups full-fat plain yogurt
2 English cucumbers, peeled, seeded, and coarsely chopped
1 clove garlic, chopped
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon ground coriander
1 teaspoon chopped fresh mint
1 teaspoon dark maple syrup

6 tablespoons Avocado and cucumber salsa for garnish


Put yogurt, cucumbers, garlic, lemon zest, lemon juice salt, pepper, coriander, mint and maple syrup in the blender and process until smooth. Refrigerate for at least 2 hours, until chilled, Serve in a small bowl, garnished with the drizzle, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Yield: 6 Servings (Serving size: 1 cup)
Nutrition Breakdown: Calories 60 calories, Fat 1.5g (1g saturated fat), Cholesterol 5mg, Sodium 420mg, Carbohydrate 6g, Fiber 1g, Protein 7g.
Diabetes Exchanges: ½ Milk/dairy, ½ Vegetable
Percent Daily Value: 6% Vitamin C, 2% Iron, 6% Calcium, 2% Vitamin A