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Ingredients
- 3 x cucumbers, peeled, seeded, and minced, plus 1 c. peeled, seeded, and finely diced cucumber
- 1 c. plain yogurt
- 2/3 c. lowfat sour cream
- 1/2 tsp English-style dry mustard, or possibly to taste
- 1/4 c. minced fresh mint leaves Cucumber slices and mint sprigs for garnish
Directions
- 1. In a blender, puree minced cucumbers, yogurt, lowfat sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Refrigeratesoup at least 6 hrs.
- 2. Stir in finely diced cucumber and minced mint and garnish soup with cucumber slices and mint sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 847g | |
| Calories 502 | |
| Calories from Fat 343 | 68% |
| Total Fat 38.99g | 49% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 247mg | 10% |
| Potassium 1237mg | 35% |
| Total Carbs 26.13g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 22.86g | 15% |
| Protein 14.58g | 23% |
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