Cucumber Mint Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3cucumbers (3 pounds total), peeled, seeded and coarsely sliced
- 1cup (loose) mint leaves
- 5cloves garlic, peeled
- 2cups yogurt
- 3tablespoons virgin olive oil
- 3tablespoons cider vinegar
- 2½teaspoons salt
- 12drops Tabasco sauce
- 2cups water
Nutritional analysis per serving (6 servings)
144 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 798 milligrams sodium
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
Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and ½ cup cold water. Process until pureed (the mixture will be granular).
- Step 2
Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1½ cups cold water. Chill.
- Step 3
Stir before serving.
Private Notes
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Comments
Mine was way too thin despite using greek yogurt, I definitely wouldn't add the water. Also, I used 5 cloves of garlic (recently harvested from my garden) and it was WAAAAAY too garlicky. Ended up having to add more of everything else and still didn't like the taste. I finally added a touch of pure maple syrup. That seemed to cut the bite and harshness and gave it a nicer, smoother taste.
Double mint
I don't do well with yogurt. Could I use sour cream instead? Have lots of cucumbers and mint and Very hot weather.