Gluten Free Cold Cucumber Soup Recipe
Servings: 4 Servings
Calories: 63kcal
Ingredients
- 3 English or European Cucumbers - (also called seedless cucumbers), peeled and chopped
- 2 cloves garlic - minced
- 2 green onions - chopped
- ¼ cup fresh mint leaves
- Juice of 1 lemon
- ½ cup water
- ½ cup fat-free Greek yogurt - (for vegan or dairy free use dairy free yogurt)
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
Instructions
- Place the cucumbers, garlic, green onions and mint leaves in a blender or food processor and process until smooth. Add the lemon juice, water, yogurt, salt and pepper and process to combine.
- Chill in the refrigerator for about 3 hours or until cold. To serve right away, pour the soup into a large mixing bowl and set that bowl into a larger bowl filled with ice and water. Stir occasionally until chilled, about 10 minutes.
Nutrition
Calories: 63kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 389mg | Fiber: 2g | Sugar: 7g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg