Cucumber Yogurt Mint Soup
|Plain yogurt||8 Ounce (low fat)|
|Lime juice||1 Tablespoon|
|Cumin||1⁄2 Teaspoon, ground|
|Mint||1⁄3 Cup (5.33 tbs), snipped (fresh)|
Peel the cucumber; cut in half lengthwise.
Scoop out and discard seeds.
Cut cucumber into 1/2-inch slices.
In a blender container or food processor bowl combine the cucumber, yogurt, 'lime juice, honey, cumin, and salt.
Cover and blend or process until smooth.
If desired, blend in milk to thin soup.
Stir in fresh mint.
Transfer cucumber mixture to a storage container.
Cover and chill for 2 to '24 hours.
Stir before serving.
If desired, garnish each serving with additional fresh mint.
Serving size: Complete recipe
Calories 238 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 5.5 g27.5%
Trans Fat 0 g
Cholesterol 32.5 mg10.8%
Sodium 615.1 mg25.6%
Total Carbohydrates 31 g10.4%
Dietary Fiber 2.8 g11.1%
Sugars 21.6 g
Protein 12 g23.5%
Vitamin A 22.1% Vitamin C 29.9%
Calcium 41.1% Iron 18.1%
*Based on a 2000 Calorie diet