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Middle Eastern Iced Cucumber Soup

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Ingredients
  Cucumber 1 Large, peeled, seeded and chopped
  Plain yogurt 8 Fluid Ounce (225 Milliliter)
  White wine vinegar 2 Teaspoon
  Olive oil 1 Teaspoon
  Ice cubes 5
  Chopped mint 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Blend the cucumber and yogurt together in an electric blender until smooth.
Stir in the vinegar and oil, and season to taste with the salt and cayenne.
Chill then add the ice cubes and garnish with the chopped mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Healthy

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Your rating: None
4.025
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 240 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 30.8 mg10.3%

Sodium 513.6 mg21.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.9 g7.7%

Sugars 16.1 g

Protein 10 g20.8%

Vitamin A 15.2% Vitamin C 18.7%

Calcium 34.7% Iron 7.2%

*Based on a 2000 Calorie diet

Middle Eastern Iced Cucumber Soup Recipe