Iced Cucumber and Mint Soup

Iced Cucumber and Mint Soup

A refreshing soup to be served cold with a sprinkle of mint.

Rating:

4 stars 4 stars 4 stars 4 stars (4 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 30 mins

Yield: 6 x 1 cup serves

Ingredients Convert to Metric

  • 8 spring onions or chives, finely chopped
  • 2 chicken stock cubes
  • 1 Tbsp fresh mint, chopped
  • 1/4 tsp chili sauce
  • 1 Tbsp fresh mint, chopped (extra for garnish)
  • 2 large cucumber, peeled and chopped (approx 21 oz)
  • 2 1/2 cup water

Directions: Standard directions Microwave directions

Place cucumber and spring onion in a saucepan with chicken stock cubes, 1 tablespoon chopped mint and water.

Bring to the boil and simmer for 30 minutes.

Sieve the soup through a strainer (do not use a blender otherwise the cucumber pips will make the soup bitter).

Add the chili sauce. Chill in the refrigerator. Serve with reserved mint as a garnish.

Place cucumber and onion in a casserole with stock cubes, mint and water. Cook on HIGH 15 minutes.

Sieve the soup through a strainer (do not use a blender otherwise the cucumber pips will make the soup bitter).

Add the chili sauce and chill in the refrigerator. Serve with reserved mint as a garnish.

Variations:

If you like, add a dob of light sour cream just before serving.

Low Sodium: Substitute 1 1/2 cups of homemade stock for water and chicken stock cubes. Refer to Basic Stock recipe.

Variations are not included in the nutritional analysis.