Chilled Cucumber and Mint Soup

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Crisp and cool, sliced cucumbers are perfect for snacking, dipping, and creating refreshing salads, soups, and sandwiches. Here’s a tasty recipe featuring this versatile veggie.

Makes 4 (1 cup) servings

Description
When things heat up in Miami, we turn to this tasty combination of refreshing cucumbers, aromatic mint, and tangy reduced-fat sour cream. The soup makes a “cool” companion to a lunchtime sandwich or salad. Or try it as a prelude to anything barbecued on a sultry summer night.

Prep time: 25 minutes


Ingredients
3 cucumbers, peeled, seeded, and roughly chopped
1 scallion, sliced
1 garlic clove, chopped
3 tablespoons fresh mint leaves
1/2 cup water
1 (8 ounce) container reduced-fat sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Instructions
Puree cucumbers, scallion, garlic, mint, and water in a blender or food processor until smooth. Add sour cream, lemon juice, salt, and pepper; blend to combine. If you are serving the soup immediately, chill quickly by transferring it to a metal mixing bowl, placing the bowl over a larger bowl filled with ice and cold water, and stirring occasionally until chilled, about 10 minutes. Otherwise, chill in refrigerator until cold, about 3 hours.

Source: Recipe from The South Beach Diet


Nutritional Information
100 calories
7 g total fat (4.5 g sat)
8 g carbohydrate
3 g protein
2 g fiber
180 mg sodium

Filed Under Recipe of the Week, What's New 

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