Welcome!
You're one step away from building your shopping list. Log in to get started
Cucumber Mint Soup
Serves 4
Time 2 hr 15 min
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.
Special Diets:
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 fresh 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 fine sea salt
- 1/4 teaspoon white pepper
Method
In a blender, combine yogurt, sour cream, mint, parsley, green onion, cucumber, garlic, salt, and pepper.
Transfer to a bowl, cover and refrigerate 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 carbohydrates (1g dietary fiber, 7g sugar), 6g protein.
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.
See our Terms of Service.
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 fresh 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 fine sea salt
- 1/4 teaspoon white pepper