Good For You Recipe: Chilled Cucumber and Salmon Soup

4 ounces cold sushi grade raw salmon, diced
1 large cucumber, peeled
1 small carrot, peeled
1/2 shallot
1 small garlic clove
1 teaspoon lemon juice
4 tablespoons low-fat Greek yogurt
2 tablespoons freshly minced dill
Salt and pepper to taste

In a blender, liquify the cucumber, carrot, shallot, garlic, lemon juice, and 1 tablespoon of dill. Season to taste and refrigerate. When cold, mix in the yogurt and then divide among two serving soup plates. Top each plate with 2 ounces diced salmon and sprinkle over a little dill. Serve immediately.

Per Serving: 166 Cal (13% from Fat, 20% from Protein, 68% from Carb); 8 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 29 g Carb; 1 g Fiber; 23 g Sugar; 264 mg Calcium; 1 mg Iron; 102 mg Sodium; 2 mg Cholesterol

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