Iced Cucumber and Mint Soup 

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A refreshing soup to be served cold with a sprinkle of mint.

Ingredients:

600 g cucumber, 2 large, peeled and chopped

8 spring onions or chives, finely chopped

2 chicken stock cubes

1 Tbsp fresh mint, chopped

625 mL water

1/4 tsp chilli sauce

1 Tbsp fresh mint, chopped (extra for garnish)

Directions:

Place cucumber and spring onion in a saucepan with chicken stock cubes, 1 tablespoon chopped mint and water.

Bring to the boil and simmer for 30 minutes.

Sieve the soup through a strainer (do not use a blender otherwise the cucumber pips will make the soup bitter).

Add the chilli sauce. Chill in the refrigerator.

Microwave Directions:

Place cucumber and onion in a casserole with stock cubes, mint and water. Cook on HIGH 15 minutes.

Sieve the soup through a strainer (do not use a blender otherwise the cucumber pips will make the soup bitter).

Add the chilli sauce and chill in the refrigerator.

Variations:

If diet allows, add a dob of sour cream with mint just before serving.

Low Sodium: Substitute 1 1/2 cups of homemade stock for water and chicken stock cubes to give 9mg sodium. Refer to Basic Stock recipe.

Author:

Family Health Publications

Related Recipes:

Basic Stock

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