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 Convert to Imperial

  • 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.