Cold Parsley Soup

5.0(7)

by Florence Fabricant

Easy, Lunch, Appetizer

Servings

4 servings

Total time

15 min

Calories / serving

98 kcal

Ingredients (8)

serves

Instructions (3 steps)

01Puree cucumbers and pepper in a blender or food processor. Add scallions, parsley and garlic and continue to puree until the mixture is smooth.
02Add 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.
03Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving. Garnish with sprigs of parsley.

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Rich recipe — supports nutrition-aware planning.