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Chilled Cucumber Mint Soup by Linda Larsen

For a hot summer day, nothing beats a cold soup; you don't even have to cook this one! The two kinds of mint add a wonderful fresh flavor. Garnish the soup with whole mint leaves.

Serves 4

Calories: 109.19

Fat: 2.37 grams

Saturated Fat: 1.41 grams

Cholesterol: 9.77 mg

Sodium: 245.27 mg

2 cucumbers, peeled and seeded

⅓ cup chopped green onion

2 tablespoons chopped fresh mint leaves

2 cups 1% milk

1 cup plain low-fat yogurt

2 drops mint extract

¼ teaspoon salt

⅛ teaspoon white pepper

  • Chop cucumbers and combine with all ingredients in blender or food processor. Cover and blend or process until smooth.

  • Cover soup and chill for 2 to 3 hours before serving.

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