Cold Cucumber Soup

Deborah Dana
A refreshing recipe, the cold cucumber soup with a hint of mint is perfect as a starter for a dinner or a meal on a hot day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cucumbers
  • 1/2 onions, chopped
  • 1 clove garlic
  • 1/2 tablespoons salt
  • 3 peppermint, finely chopped fresh
  • 2 cups yogurt, sugar-free
  • 1 pinch ground pepper
Preparation
30 mins
0 mins
Low
  • Remove the skin from the cucumbers and scoop out the seeds with a knife or a spoon, then cut into pieces.
  • In a food processor, blend the cucumbers, onion, and garlic.
  • Add 1 cup of yogurt and blend until incorporated.
  • In a deep bowl, mix the cucumbers with the remaining yogurt, mint, salt, and pepper.
  • Cover and refrigerate for 3 hours before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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