Chilled Curried Mint & Cucumber Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small cucumberssalt and white pepper1 tbsp unsalted butter1 small onion, peeled and chopped1 tbsp curry powder1 cup vegetable or chicken stock / broth1 small sweet apple, peeled cored and chopped2/3 cup nonfat plain greek yogurt2/3 cup light coconut milk1/3 cup fat free half and half2 tbsp chopped mintjuice of 1small lime1 small hot green chili, seeded and chopped (optional)
Total time: 3 hours (includes chilling)
Peel the cucumbers, reserving the peel. cut in half lengthwise and scoop seeds out, reserve the seeds. Finely dice the cucumber flesh, sprinkle with a little salt and place in a colander to drain for 30 minutes or so.
Melt the butter in a saucepan and fry the onion until soft. Stir in the curry powder and cook together for a minute. Add the stock and chopped apple, bring to a simmer and cook until apple is very tender; about 20 minutes. Let cool.
Once cooled, mix in the yogurt, coconut milk, and reserved cucumber peel and seeds, then puree using a immersion or regular blender. Pass through a fine strainer into a bowl and then stir in the half and half. Season with salt and pepper to taste.
Briefly rinse the cucumber flesh, and squeeze lightly to remove excess liquid. Stir into the soup along with the mint, lime juice, and chili (if using).
Cover and chill for at least 2 hours.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Peel the cucumbers, reserving the peel. cut in half lengthwise and scoop seeds out, reserve the seeds. Finely dice the cucumber flesh, sprinkle with a little salt and place in a colander to drain for 30 minutes or so.
Melt the butter in a saucepan and fry the onion until soft. Stir in the curry powder and cook together for a minute. Add the stock and chopped apple, bring to a simmer and cook until apple is very tender; about 20 minutes. Let cool.
Once cooled, mix in the yogurt, coconut milk, and reserved cucumber peel and seeds, then puree using a immersion or regular blender. Pass through a fine strainer into a bowl and then stir in the half and half. Season with salt and pepper to taste.
Briefly rinse the cucumber flesh, and squeeze lightly to remove excess liquid. Stir into the soup along with the mint, lime juice, and chili (if using).
Cover and chill for at least 2 hours.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 137.0
- Total Fat: 6.2 g
- Cholesterol: 8.8 mg
- Sodium: 158.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.0 g
- Protein: 6.8 g
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