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Iced Cucumber-Lemon Soup

:  July/August 1993

Your rating: None Average: 4.4 (13 votes)

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:

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

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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.

Nutrition Bonus: Vitamin C (25% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Main Ingredient
Vegetarian, other
Meal/Course
Appetizers
Brunch
Lunch
Season
Summer
Style/Theme
Entertaining, casual
Entertaining, formal
Vegan
Vegetarian
Type of Dish
Appetizer
Side dish, vegetable
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Publication
July/August 1993
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