Serves 4. (Makes 5 cups.)
Note: The soup needs to be refrigerated for at least 1 hour, or up to 2 days. From nutritionist and cookbook author Ellie Krieger.
• 2 1/2 c. low-fat buttermilk
• 2/3 c. plain, low-fat Greek yogurt
• 1 large tomato, seeded and diced
• 1/2 seedless English cucumber, cut into small dice
• 2 medium radishes, cut into small dice
• 1 green onion, thinly sliced on the diagonal (white and green parts)
• 1 tbsp. chopped fresh dill fronds
• 1 tbsp. chopped fresh mint
• 1/8 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 c. crumbled feta cheese
• 2 tsp. extra-virgin olive oil, for garnish
Directions
Whisk together the buttermilk and yogurt in a mixing bowl until smooth.
Stir in the tomato, cucumber, radishes, green onion, dill, mint, salt and pepper, then add the feta cheese. Cover and refrigerate for at least 1 hour (and up to 2 days).
Divide among individual bowls; drizzle each portion with 1/2 teaspoon of the olive oil just before serving.
Nutrition information per serving:
Calories140Fat5 gSodium500 mg
Carbohydrates13 gSaturated fat3 gProtein11 gCholesterol20 mgDietary fiber0 g
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