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Cold Cucumber Soup with Mint

  • Servings: 4

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KEY: Spring, Summer, Fast - Column, Barbecue/Cookout, Mother's Day, Appetizers/starters, Soups & Stews, Fast, Healthy, No-Cook, Vegetarian, Dinner, Lunch

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Ingredients

  • 1/2 large hothouse cucumber—peeled, seeded and cut into 1/4-inch dice
  • 8 small radishes, thinly sliced
  • 1 garlic clove, minced
  • 3 tablespoons chopped mint
  • 3 tablespoons chopped dill
  • 2 cups cold plain yogurt
  • 1 cup cold low-fat milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

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How to make this recipe

  1. In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.

Notes

One Serving Calories 172 kcal, Total Fat 11.5 gm, Saturated Fat 3.9 gm, Protein 7 gm, Carbohydrates 11 gm.

Contributed By Photo © James Baigrie Published May 2001

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