Yogurt-Basil Soup with Tomato Ice
Yogurt-Basil Soup with Tomato Ice
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.

    Ingredients

    • 6 cups packed fresh basil leaves, rinsed
    • 2 medium cucumbers, peeled, seeded, and roughly chopped
    • 2 cups plain nonfat yogurt
    • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
    • Tomato Ice

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 107 % Daily Value *
    • Total Fat: 1 g 1.66%
    • Saturated Fat: 0 g 0.6%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 167 mg 6.96%
    • Calcium: 54 mg 5.4%
    • Potassium: 1280 mg 36.57%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 22 g %
    • Dietary Fiber: 6 g 25.92%
    • Sugar: 15 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 89.96%
    • Vitamin C 123.2%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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