Cucumber-Yogurt Soup

Serves: 6
Total Calories: 126


2 cucumbers medium pared, seeded, and cut in large cubes (reserve 8 paper thin slices for garnish)
1 teaspoon salt
1 teaspoon lemon juice fresh
1 clove garlic quartered
1 tablespoon sugar
1 tablespoon chives minced fresh
2 tablespoons fresh mint minced fresh mint or 2 teaspoons dried crushed
1 cup plain yogurt
1 cup sour cream
Minced mint or mint leaves for garnish


In blender or food processor, place all ingredients except garnish and blend until puréed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint.

Nutritional Facts:

Serves: 6
Total Calories: 126
Calories from Fat: 60

This Cucumber-Yogurt Soup recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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