Ingredients
- 3 medium cucumbers, peeled, seeded, cut into chunks
- 1 1/2 cups (about) chilled nonfat yogurt
- 2 green onions
- 1 small jalapeño chili, seeds removed
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 small yellow bell pepper, diced
- 1 tomato, seeded, diced
- Fresh cilantro sprigs
Directions
- Process first 6 ingredients in blender or processor until smooth. Transfer mixture to bowl. Refrigerate. (Can be prepared up to 4 hours ahead.)
- Ladle soup into bowls. Garnish soup with yellow bell pepper, tomato and cilantro sprigs and serve.
