PNC
HYDROPONICS

 

Cucumber Mint Soup

 

Serves 4

 

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 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: 

 

Put all of the ingredients into a blender and purée until smooth. Transfer to a bowl, cover and chill 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 carbohydrate (1g dietary fiber, 7g sugar), 6g protein
 
Source: http://www.wholefoodsmarket.com/recipe/cucumber-mint-soup