Yogurt, Cucumber And Spearmint Soup
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium to large cucumber, peeled, seeded and chopped
- ½cup spearmint leaves, washed and dried
- 2cups low-fat yogurt
- Juice of 1 lime
- ½teaspoon cumin
- ½teaspoon fine sea salt
- 2tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios (optional, for garnish)
Nutritional analysis per serving (6 servings)
85 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 5 grams protein; 255 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
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.