Chilled Vegetable Soup

chilled vegetable soup

Chilled Vegetable Soup

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This cold soup can be made in five minutes, but it looks sophisticated and tastes delicious. Cartons of vegetable juice are sold in supermarkets and grocers, but tomato juice can be used as an alternative.
Servings: 4
Calories: 114
Prep Time 5 minutes
Chilling time 2 hours


  • 1 pint low-fat natural yoghurt
  • 1 pint carton vegetable or tomato juice
  • 2 cloves garlic
  • 1/4 pint semi-skimmed milk
  • 1/4 cucumber for garnish
  • Small sprigs of fresh thyme for garnish


  • Peel and crush the garlic. Thoroughly whisk all the ingredients together in a bowl until smooth. Chill in the refrigerator for at least 2 hours or overnight.
  • Whisk the soup quickly before serving. Garnish with thin slices of cucumber and thyme sprigs.
Calories: 114 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 3g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 9 mg
Sodium: 109 mg
Potassium: 621 mg
Fiber: 1 g
Sugar: 14 g
Vitamin A: 636 IU
Vitamin C: 24 mg
Calcium: 269 mg
Iron: 1 mg
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