Nutritional Info

Nutrition Facts

Serving Size 1 (147g)

Calories 182
Calories from Fat 55 (30%)
Amount Per Serving %DIV
Total Fat 6.1g 9%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 52.4mg 17%
Sodium 653.8mg 28%
Potassium 168.2mg 4%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.2g 1%
Sugars 1.9g
Protein 23.4g 47%

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Recipe Description
Make this summertime soup when there is an abundance of sweet corn and fresh herbs. Leftovers still taste good the second day.
Prep time
1 hr
Cook time
0 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
3   medium cucumbers, peeled, seeded and divided
3 Cup(c)  corn kernels, cooked
2 Cup(c)  reduced sodium, defatted chicken broth
1 Cup(c)  plain non fat yogurt
1 Cup(c)  low fat sour cream
1/2   red bell pepper, diced
2 Tablespoon(T)  fresh basil, chopped
1 Teaspoon(t)  kosher salt
2 Teaspoon(t)  pepper, freshly ground
1 Tablespoon(T)  fresh dill, chopped

Preparation

Cut 2 of the cucumbers into chunks. Place these pieces in a blender or food processor along with 2 cups of the corn kernels and all of the broth. Puree until smooth. If desired, put through a food mill to filter our the coarse bits of corn. Finely chop the third cucumber. Stir this and the remaining ingredients into the soup. Chill, taste, and adjust the salt and pepper before serving.

Additional notes

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Corn Gazpacho
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