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.
- 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
- 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.
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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- Total Time
- 15 minutes or less
- Main Ingredient
- Vegetarian, other
- Ease of Preparation
- July/August 1993