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home > recipes > soups > cucumber and mint summer soup
from US 7 small cucumbers -- peeled and seeded 1 clove garlic -- minced 2 cup chicken broth 3 cup plain lowfat yogurt 2 tsps salt 1 tsp white or black pepper 1 1/4 cup fresh mint leaves (or less) 1 tsp fresh lemon juice mint leaves for garnish Cut 6 cucumbers into 1-inch pieces. Cut remaining cucumber into thin slices and reserve for garnish. In a food processor fitted with a steel blade or blender, combine cucumber and garlic. Process for 30 seconds. Add chicken broth, yogurt, salt, pepper, 3/4 cup mint leaves, and lemon juice. Process until mixture is smooth. Pass mixture through a food mill or fine strainer. Coarsely chop remaining 1/2 cup mint leaves. Fold into soup and chill, covered, for 3 hours.

Cucumber and Mint Summer Soup


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list all recipes for SOUPS (322)
list all recipes by VICKI (1)


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keyword: cucumber
keyword: summer
recipes for soups
recipes by vicki
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(posted July 12, 2005)

from US

7 small cucumbers -- peeled and seeded
1
clove garlic -- minced
2 cup
chicken broth
3 cup plain lowfat yogurt
2 tsps
salt
1 tsp white or black pepper
1 1/4 cup fresh
mint leaves (or less)
1 tsp fresh
lemon juice
mint leaves for garnish

Cut 6 cucumbers into 1-inch pieces. Cut remaining
cucumber into thin slices and reserve for garnish.

In a
food processor fitted with a steel blade or blender, combine cucumber and garlic. Process for 30 seconds. Add chicken broth, yogurt, salt, pepper, 3/4 cup mint leaves, and lemon juice. Process until mixture is smooth.

Pass mixture through a
food mill or fine strainer. Coarsely chop remaining 1/2 cup mint leaves. Fold into soup and chill, covered, for 3 hours.



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