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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently. | 2. Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
tomato	3	cups	peeled seeded chopped	124.2	27.54	6.48	1.08
cucumber	2	cups	peeled seeded chopped	31.2	7.5504	1.3519999999999999	0.2288
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
plain yogurt	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
mint			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.