Cucumber and Mint Soup (FM)

 | 6 Comments  | FM, Lunch/Dinner, Nutrition

Cucumber&MintSoup

This cold soup is really refreshing for the summer months. It’s low in calories, yet filling and full of healthy ingredients. If you’re not a big fan of spicy food, you can add only 1/4 tsp of freshly grated chili pepper.

*Yields 2 portions

Ingredients:

1 cucumber

1 1/2 cups goat kefir

2 tbsp fresh lemon juice

1/2 clove garlic

1 tsp chilli pepper, fresh and grated

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 cup chopped mint + small whole leaves for garnish

1/2 tbsp chopped dill + small amount for garnish

1/2 avocado

pinch of chili powder – for garnish

 

Instructions:

  1. Put all the ingredients (except for the herbs and chili for garnish) into a blender and turn it on to medium/high. Blend until smooth.
  2. Pour the soup into two bowls and garnish with fresh mint, dill, and a pinch of chili powder.

Tip: You can save the second portion in a closed container in the refrigerator for up to 3 days.

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Comments



6 comments on “Cucumber and Mint Soup (FM)”

  1. private avatar image
    Private

    Private  |  Seattle, Washington

    Hi Zuzka,
    What is the difference between chili powder and chili pepper?

    • private avatar image
      Private

      Private  | 

      I think chilli pepper could be like the flakes for example, to make it spicy. And the chilli powder is just for garnish at the end, just a bit, the flakes for garnish would be weird.

      • private avatar image
        Private

        Private  |  Seattle, Washington

        I will just check the spices at the store next time I’m there. Thank you for the help.

  2. private avatar image
    Private

    Private  | 

    looks yummy! thanks for posting this Zuzka.

  3. private avatar image
    Private

    Private  | 

    Excellent idea!! I love the kefir addition to this.

  4. private avatar image
    Private

    Private  | 

    I have enough cucumbers getting ready in my garden to make this wonderful soup for us all. Thanks so much for the recipe, Zuzka.

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