Cucumber and Mint Soup

Course : Cucumbers
Serves: 4
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2 pounds cucumbers - peeled -- seeded and sliced
3/4 cup mint leaves -- loosely packed
3 cloves garlic -- peeled
1 1/4 cups cold water
1 1/2 cups regular or nonfat yogurt
1 tablespoon virgin olive oil
2 tablespoons cider vinegar
1 1/2 teaspoons salt
10 drops tabasco hot pepper sauce

Preparation / Directions:

Place the cucumber slices in the bowl of a food processor with the mint, garlic, and 1/2 cup of the cold water. Process until pureed; the mixture will be granular. (For a smoother-texture mixture, puree in a conventional blender or with a handheld immersion blender.) Transfer the puree to a bowl, and mix in the yogurt, olive oil, vinegar, salt, Tabasco, and remaining 3/4 cup of water. Chill. Stir before serving.


Nutritional Information:

42 Calories (kcal); 3g Total Fat; (70% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 807mg Sodium

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