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Cold Mint Cucumber Soup Recipe
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Medium, finely chopped|
|Garlic cloves||1 Small, minced|
|Cucumbers||3 Medium, peeled and thinly sliced|
|Flour||3 Tablespoon (Preferably Rice Flour)|
|Chicken stock||2 Cup (32 tbs)|
|Finely chopped fresh mint||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Freshly ground white pepper||To Taste|
|Sliced cucumber||1⁄2 Cup (8 tbs) (Garnish)|
Serving size: Complete recipe
Calories 1346 Calories from Fat 694
% Daily Value*
Total Fat 79 g121.4%
Saturated Fat 47.1 g235.6%
Trans Fat 0 g
Cholesterol 230.1 mg
Sodium 1585.3 mg66.1%
Total Carbohydrates 127 g42.3%
Dietary Fiber 9.7 g38.8%
Sugars 42.3 g
Protein 39 g77.5%
Vitamin A 79.4% Vitamin C 71.6%
Calcium 76.1% Iron 37.8%
*Based on a 2000 Calorie diet
Add onion and garlic and saute until limp but not brown.
Add sliced cucumber and cook slowly until soft.
Remove from heat.
Stir in flour, then stock, blending well.
Place over medium-high heat and bring to boil.
Reduce heat and simmer 5 minutes.
Transfer to processor or blender in batches and puree.
Pour into bowl and blend in mint.
Cover and chill well.
Just before serving, stir in half and half and yogurt and mix well.
Taste and season with salt and pepper
Garnish each serving with sliced cucumber