Home » Iced Cucumber-Lemon Soup
Iced Cucumber-Lemon Soup
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:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 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
- 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.
Nutrition Bonus: Vitamin C (25% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable
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Recipe Categories
- Style/Theme
- Vegetarian
- Vegan
- Entertaining, formal
- Entertaining, casual
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Season
- Summer
- Meal/Course
- Lunch
- Brunch
- Appetizers
- Main Ingredient
- Vegetarian, other
- Servings
- 6
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
- Type of Dish
- Soups/stews
- Side dish, vegetable
- Appetizer
- Publication
- July/August 1993
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