Iced Cucumber-Lemon Soup

Iced Cucumber-Lemon Soup

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From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 large cucumbers, peeled, seeded and cut into chunks
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped scallions, (2 scallions)
  • 1/4 cup lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon sugar
  • 2 cups crushed ice
  • Salt & freshly ground pepper, to taste

Preparation

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  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 information

  • Per serving: 38 calories; 0 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 45 mcg folate; 0 mg cholesterol; 4 g sugars; 519 IU vitamin A; 14 mg vitamin C; 55 mg calcium; 2 mg iron; 58 mg sodium; 377 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

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