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Minted Cucumber Soup Recipe
|Buttermilk||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Finely chopped mint||1 Tablespoon|
|Cooked prawn||250 Gram, shelled and deveined|
Calories 113 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 3.7 mg
Sodium 116.6 mg4.9%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.1 g4.5%
Sugars 3.8 g
Protein 14 g28.2%
Vitamin A 6.9% Vitamin C 9.2%
Calcium 6.7% Iron 3.5%
*Based on a 2000 Calorie diet
Strainthe & puree through a fine sieve into a bowl, pressing hard on the solids, and add salt and pepper to taste.
Peel the remaining cucumber very thinly to leave some of the green under the skin.
Halve, scoop out seeds and chop flesh fine.
Add to the soup with the chopped mint, cover and chill.
If including prawns add at this time, reserving for garnish.
Serve in chilled bowls, garnishing each with a cucumber slice and a prawn or mint sprig.