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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.
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
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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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.