Iced Cucumber-Lemon Soup (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Iced Cucumber-Lemon Soup

http://www.eatingwell.com/recipes/iced_cucumber_lemon_soup.html

From EatingWell:  July/August 1993

You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make crushed ice is to fill clean milk or juice cartons with water and freeze. Then place the carton in a large plastic bag and smash with a hammer.

6 servings, scant 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. Combine cucumbers, mint, scallions, lemon juice, zest and sugar in a food processor or blender; process until smooth. Add ice and blend until smooth. Season with salt and pepper and serve immediately in chilled bowls.

Nutrition

Per serving : 38 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 2 g Protein; 2 g Fiber; 58 mg Sodium; 378 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable