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.

Iced Cucumber-Lemon Soup Recipe

Makes: 6 servings, scant 1 cup each

Active Time: 15 minutes

Total Time: 15 minutes

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

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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

Type of Dish: Side dish, vegetable; Soups/stews; Appetizer

Ethnic/Regional: American

Ease of Preparation: Easy

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; Gluten free

Total Time: 15 minutes or less

Servings: 6

Main Ingredient: Vegetarian, other

Meal/Course: Appetizers; Brunch; Lunch

Season: Summer

Style/Theme: Entertaining, casual; Entertaining, formal; Vegan; Vegetarian

Publication: July/August 1993

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