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Cucumber and Mint Soup (FM)
Recipes | June 06, 2017
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:
- 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.
- 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.
Macros Per Portion:
Calories: 182.3
Carbs: 16.4 g
Net Carbs: 12.4 g
Fat: 11.2 g
Protein: 7.4 g
Private Member |
seattle, washington
Hi Zuzka,
What is the difference between chili powder and chili pepper?
Private Member |
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 Member |
seattle, washington
I will just check the spices at the store next time I’m there. Thank you for the help.
Private Member |
looks yummy! thanks for posting this Zuzka.
Private Member |
santa cruz, ca
Excellent idea!! I love the kefir addition to this.
Private Member |
I have enough cucumbers getting ready in my garden to make this wonderful soup for us all. Thanks so much for the recipe, Zuzka.
Private Member |
netherlands
Delicious. Instead of kefir I used soy yogurt and water. Yay now it’s vegan
Private Member |
I just made this and it’s absolutely delicious. I used goat yogurt, half tub and 1 cup coconut milk and a bit of water. Sooo tasty on a hot summer day.
Thank you for this recipe Zuzka