- 2 small cucumbers
- 3 cups natural yogurt
- 3 spring onions, finely sliced
- 1 tablespoon finely chopped mint
- 1 tablespoon olive oil
- About 1 cup iced water
- Salt and white pepper
- Thin cucumber slices and mint sprigs, to garnish
Cucumbers should be small and firm, with underdeveloped seeds. Peel thinly and cut into very small dice. Place in a large bowl. Add the yogurt, spring onions, mint and olive oil and stir well. Add iced water until soup is a thin cream consistency - amount depends on thickness of the yogurt. Season to taste with salt and pepper. Set bowl in another bowl of ice for serving, and float cucumber slices and mint sprigs on top.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
85 calories; 3g total fat; 6mg cholesterol; 66mg sodium; 9g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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