Cucumber Mint Soup
4

Serves 4

Cold soups like this one are welcome refreshers in the summer months. Garnish with a bit of crumbled feta or goat cheese, if you like. To lighten the soup, substitute low-fat sour cream for regular.

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    Ingredients: 
    • 1 1/2 cup nonfat plain yogurt
    • 1/2 cup sour cream
    • 1/3 cup mint leaves, plus a few extra sprigs for garnish
    • 1/4 cup flat-leaf parsley leaves
    • 3 green onions, trimmed and roughly chopped
    • 2 English cucumbers, peeled, seeded and roughly chopped
    • 1 clove garlic, roughly chopped
    • 1/8 teaspoon salt
    • 1/4 teaspoon white pepper
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    Method: 

    Put all of the ingredients into a blender and purée until smooth. Transfer to a bowl, cover and chill for at least 2 hours. Ladle into bowls and serve, garnished with sprigs of mint.

    Nutritional Info: 
    Per Serving:120 calories (45 from fat), 5g total fat, 3.5g saturated fat, 2mg cholesterol, 360mg sodium, 12g carbohydrate (1g dietary fiber, 7g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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