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Cucumber Yogurt Mint Soup

Diabetic.Foodie's picture
Ingredients
  Cucumber 1 Large
  Plain yogurt 8 Ounce (low fat)
  Lime juice 1 Tablespoon
  Honey 1 Teaspoon
  Cumin 1⁄2 Teaspoon, ground
  Salt 1⁄4 Teaspoon
  Milk 2 Tablespoon
  Mint 1⁄3 Cup (5.33 tbs), snipped (fresh)
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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