Iced Cucumber and Mint Soup
A refreshing soup to be served cold with a sprinkle of mint.
Preparation Time: 15 mins
Cooking Time: 30 mins
Yield: 6 x 1 cup servings
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 |
Related Recipes
Basic Soup Stock
Well worth the effort if you want a tasty, sodium-free soup.