Iced Cucumber Soup
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 1 | cup |
chicken broth
|
|
| 1 | each |
scallions, spring or green onions
|
|
| ½ | teaspoon |
mint leaves
dried |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
garlic powder
|
*
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ½ | cup |
sour cream
|
|
| 1 ½ | cups |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 237 | ml |
chicken broth
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 2.5 | ml |
mint leaves
dried |
*
|
| 5 | ml |
salt
|
|
| 1 | pinch |
garlic powder
|
*
|
| 5 | ml |
lemon juice
fresh |
|
| 118 | ml |
sour cream
|
|
| 355 | ml |
yogurt, plain
|
|
Directions
Peel cucumber, remove seeds, and slice.
Reserve 4 slices.
Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice.
Process until finely chopped but not liquified.
Combine sour cream and yogurt in a bowl; stir in cucumber mixture.
Mix well and cover tightly. Refrigerate several hours to blend flavours before serving.
Spoon into chilled bowls.
Garnish with reserved thing cucumber slices.
