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Iced Cucumber Soup(Mf)

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YIELD

4 servings

PREP

30 min

COOK

0 min

READY

150 min

Ingredients

3 3
EACH EACH KIRBY CUCUMBERS *
1 5
TEASPOON ML SALT
2 473
CUPS ML YOGURT, PLAIN
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 1
WHOLE WHOLE GARLIC CLOVES
peeled, crushed, and skewered with a toothpick *
¼ 59
CUP ML MINT LEAVES
packed fresh, off the stem and chopped roughly *
¼ 59
CUP ML RAISINS, SEEDLESS
plumped
¼ 59
CUP ML WALNUTS
finely chopped
¼ 59
CUP ML CHIVES
snipped *
½ 118
CUP ML ICE CUBES
crushed

Directions

Peel and seed the cucumbers, cut them into ¼ inch dice and toss with the salt; set aside for 15 minutes.

Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.

In a bowl combine the cucumbers and yogurt.

Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all.

Add the garlic clove and mint, cover and refrigerate until well chilled.

(If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)

Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.

Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 207 66% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 648mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 2%
Calcium 16% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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