Cucumber Soup

A refreshing chilled soup made by blending cucumber, Greek yoghurt, and fresh mint with ice for a quick vegetarian meal.

Vegetarian Healthy Quick Summer No-Cook

Estimated Nutrition

	Per Serving	Total
Calories	165.5 kcals	165.5 kcals
Carbohydrates	10.2 grams	10.2 grams
Fat	7.8 grams	7.8 grams
Protein	14.8 grams	14.8 grams

Cook Time

0 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

150
g

Greek Yoghurt

Liquids

1
handful

Ice

Small amount, crushed

NutsSeeds

1
tbsp

Mint

Fresh, chopped

1
pinch

Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

1
leaf

Mint

For garnish

Vegetables

0.5
piece

Cucumber

Steps

Combine the cucumber, yoghurt, mint, and ice in a food processor.
Blend the ingredients until smooth.
Season to taste with salt and black pepper.
Pour into a bowl and garnish with a mint leaf to serve.