Chilled Curried Mint & Cucumber Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chilled Curried Mint & Cucumber Soup calories by ingredient
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Adapted from "The Vegetarian Option" by Simon Hopkinson Adapted from "The Vegetarian Option" by Simon Hopkinson
Number of Servings: 4


    2 small cucumbers
    salt and white pepper
    1 tbsp unsalted butter
    1 small onion, peeled and chopped
    1 tbsp curry powder
    1 cup vegetable or chicken stock / broth
    1 small sweet apple, peeled cored and chopped
    2/3 cup nonfat plain greek yogurt
    2/3 cup light coconut milk
    1/3 cup fat free half and half
    2 tbsp chopped mint
    juice of 1small lime
    1 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.

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