Cold Cucumber Mint Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
40
protein 
3 g
sodium 
314 mg
carbohydrates 
7 g
fat 
Trace
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1½ lb peeled and chopped cucumbers
1 cup chopped mint
¼ cup chopped chives
2 tsp chopped garlic
1¼ cup plain nonfat yogurt
½ Tbsp fresh lemon juice
1 tsp sea salt
Pinch freshly ground black pepper

Instructions 
  1. In a blender container combine cucumber, mint, chives and garlic. Puree until smooth.
  2. Pour cucumber mixture into a large bowl and whisk in remaining ingredients. Chill in refrigerator for 2 hours to 4 hours.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.