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Minted Cucumber Soup

Minted Cuumber Soup Nothing could be easier than this soup, which requires no cooking and almost no work! It makes an ideal starter for any warm-weather meal, formal or casual. If fresh mint is not available, don't use dried; instead, use fresh parsley.

Ingredients:

  • 2 large cucumbers
  • 2 cups nonfat plain yogurt
  • 1 cup fresh mint leaves (about 1 small bunch)
  • 2 Tbsp. lime or lemon juice
  • Salt and pepper
  • Mint sprigs and/or thinly sliced lime or lemon (for garnish)

    • Cooking Instructions:

    Halve the cucumbers, then scoop out and discard the seeds. Cut the cucumbers into roughly 1-inch pieces and put them in the work bowl of a food processor. Process, using the pulse button, until the cucumber is coarsely chopped. Add the yogurt and mint leaves and continue processing until smooth and frothy, 1-2 minutes longer.

    Transfer the soup to a large bowl. Stir in the lime or lemon juice with salt and pepper to taste. Cover and refrigerate for at least 1 and up to 8 hours; the longer it sits, the more the flavors will blend.

    Ladle the chilled soup into shallow bowls, garnish with mint sprigs and/or thin slices of lime or lemon and serve.

    Servings per recipe: 4

    Per serving: 87 cal./8 g prot./15 g carbo./.05 g sat./.32 g mono./0 g om-3/3 mg chol./200 mg sdm.