Iced Cucumber-Lemon Soup

July/August 1993

Your rating: None Average: 4.2 (19 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

Makes: 6 servings, scant 1 cup each

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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


  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.


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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