Ingredients:
- FOR THE ICE CUBES:
- 3 tbsp. mint leaves, cut into chiffonade
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- FOR THE SOUP:
- 3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
- 1 ¼ cup plain Greek-style strained yogurt
- ¼ cup lemon juice
- ¼ cup mint leaves
- 2 tbsp. chives, roughly chopped
- 2 tbsp. extra virgin olive oil
- ¼ tsp. salt
Instructions:
- Make the ice cubes: Divide the mint, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze.
- Make the soup: In a blender, combine the cucumber, yogurt, lemon juice, mint, chives, olive oil, and salt. Blend until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-mint ice cube.
Cold Cucumber Yogurt Soup • Yield: 4 servings
Ingredients:
- FOR THE ICE CUBES:
- 3 tbsp. mint leaves, cut into chiffonade
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- FOR THE SOUP:
- 3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
- 1 ¼ cup plain Greek-style strained yogurt
- ¼ cup lemon juice
- ¼ cup mint leaves
- 2 tbsp. chives, roughly chopped
- 2 tbsp. extra virgin olive oil
- ¼ tsp. salt
Cold Cucumber Yogurt Soup Nutrition Facts:
• Diet:
• Calories: 40.95
• Fat: 48.29
• Carbs: 25.55
• Protein: 38.07
• Cholesterol: 15.96
• Calcium: 57.67
• Sodium: 45.18* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
