Yogurt, Cucumber And Spearmint Soup
Published July 22, 1997
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium to large cucumber, peeled, seeded and chopped
½ cup spearmint leaves, washed and dried
2 cups low-fat yogurt
Juice of 1 lime
½ teaspoon cumin
½ teaspoon fine sea salt
2 tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios (optional, for garnish)
Nutritional analysis per serving (6 servings)
8 grams carbs; 11 milligrams cholesterol; 84 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 235 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
- Step 2
Transfer to a bowl, cover and refrigerate 3 hours or overnight.
- Step 3
To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.
Private Notes
Comments
I have had an abundance of cucumbers this summer, so tried this recipe...I left it to meld in the fridge for 24 hours, and was just thrilled with the result. I generally don't like yogurt, but this was just so refreshing and cool, it was a hit for an August dinner
Lovely color and refreshing. Added garlic as suggested. Garnished with scallions, coriander.
I wanted to make it a bit more Mediterranean so I added a half teaspoon of harrisa paste and two small cloves of garlic. Very tasty on a hot summer day.