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 servings

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients

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

Directions: Standard directions Microwave directions

In a saucepan, place spring onions, cucumber, chicken stock cubes, 1 tablespoon chopped mint, and water. Bring to a boil and simmer for 30 minutes.

Sieve the simmered 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.

In a microwavable casserole dish, place onions, cucumber, stock cubes, 1 tablespoon chopped mint, and water. Cook on HIGH 15 minutes.

Sieve the heated 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 dab 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.

Serving suggestions are not included in the nutritional analysis.

Nutritional Info (per serving)

CALORIES 22 cals
Kilojoules 90 kJ
Fat 0.4 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 257 mg
Carbohydrates 3.8 g
Fiber 1.2 g
Total Sugars 2.0 g
Protein 1.2 g
Calcium 34.0 mg
Note: A dash indicates no data is available.