Recipes / Cucumber

Cucumber & Mint Soup

Thanks to contributing editor Lauren White for sharing this recipe!

2 medium cucumbers, peeled, seeded
2 8-ounce cartons low-fat plain yogurt
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons milk (optional)
1/3 cup snipped fresh mint

Cut cucumbers into 1/2-inch thick slices, so you have about 3 cups. In a food processor or blender combine cucumbers, yogurt, lime juice, honey, cumin and salt. Cover and process until smooth. If desired, stir in milk. Stir in mint. Cover and freeze 15 minutes, or chill for up to 24 hours. Stir before serving.

From “Better Homes and Gardens Easy Vegetarian Meals,” Meredith Corporation, Inc., Des Moines, IA, 2002.

<< From the "Kids' Corner" - Fennel-Tomato Pasta Sauce | Main | Italian-Style Broccoli and/or Cauliflower >>