Chilled Cucumber and Mint Soup
When things heat up in Miami, we turn to this tasty combination of refreshing cucumbers) aromatic mint) and tangy reduced fat sour cream. It makes a “cool” companion to a lunchtime sandwich or salad. Or try it as a prelude to anything barbecued on a sultry summer night.
PREP TIME: 25 minutes
3 cucumbers, peeled, seeded, and roughly chopped 1 scallion, sliced
1 garlic clove, chopped
3 tablespoons fresh mint leaves
1/2 cup water
1 (8-ounce) container reduced-fat sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon salt
14 teaspoon freshly ground white pepper
Puree cucumbers, scallion, garlic, mint, and water in a blender or food processor until smooth. Add sour cream, lemon juice, salt, and pepper and blend to combine.
If you are serving the soup immediately, chill quickly by transferring soup to a metal mixing bowl, placing bowl over a larger bowl filled with ice and cold water, and stirring occasionally until chilled, about 10 minutes. Otherwise, chill in refrigerator until cold, about 3 hours.
Makes 4 (1-cup) servings
Per serving: 100 calories, 7 g fat, 4.5 g saturated fat, 3 g protein, 8 g carbohydrate, 2 g dietary fiber, 180 mg sodium
