- 4 Large Cucumbers, peeled, seeded and chopped
- 1 Small Summer squash, chopped
- 4 Green onions, sliced
- 1 Cup Northern white beans, drained
- 3 Cups Low-fat chicken broth
- 2 Tbs Fresh chives, chopped
- 1 Cup Plain yogurt
- Salt and pepper to taste
- 2 Tbs Dill leaves, chopped
- In large saucepan, combine cucumbers, squash, onions, beans, chicken broth and chives.
- Cover and cook, at gentle bubble, 20 minutes, until cucumbers are tender.
- Pour into blender or food processor; whirl until smooth.
- Transfer to large bowl.
- Blend in salt, pepper and yogurt.
- Cover and refrigerate until thoroughly chilled.
- Sprinkle with chopped dill, and serve cold.
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Servings: 6
Nutrition Information
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
Amount Per Serving | |||
Calories | 115.21 | ||
Calories From Fat (10%) | 11.40 | ||
Calories From Protein (24%) | 27.34 | ||
Calories From Carbs (66%) | 76.46 | ||
Calories From Alcohol (0%) | 0.00 | ||
% Daily Value | |||
Total Fat 1.30g | 2% | ||
Saturated Fat 0.49g | 2% | ||
Monounsaturated Fat 0.02g | |||
Polyunsaturated Fat 0.10g | |||
Trans Fatty Acids 0.00g | |||
Cholesterol 2.49mg | 1% | ||
Sodium 313.93mg | 13% | ||
Potassium 734.32mg | 21% | ||
Carbohydrates 19.51g | 7% | ||
Dietary Fiber 4.36g | 17% | ||
Sugar 3.64g | |||
Sugar Alcohols 0.00g | |||
Net Carbohydrates 15.15g | |||
Protein 7.68g | 15% | ||
Vitamin A 496.83IU | 10% | ||
Vitamin C 16.08mg | 27% | ||
Calcium 171.24mg | 17% | ||
Iron 2.71mg | 15% | ||
Vitamin E 0.19IU | 2% | ||
Thiamin 0.15mg | 10% | ||
Riboflavin 0.21mg | 13% | ||
Niacin 0.78mg | 4% | ||
Vitamin B6 0.26mg | 13% | ||
Folate 80.88µg | 20% | ||
Vitamin B12 0.35µg | 6% | ||
Pantothenic Acid 0.67mg | 7% | ||
Phosphorus 110.31mg | 11% | ||
Magnesium 59.24mg | 15% | ||
Zinc 1.38mg | 9% | ||
Copper 0.28mg | 14% | ||
Manganese 0.50mg | 25% | ||
Selenium 2.38µg | 3% | ||
Alcohol 0.00g | |||
Caffeine 0.00mg | |||
Water 316.90g |
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