Cool and refreshing cucumber soup is just perfect for the summer months!
Ingredients
- 4 Lebanese cucumbers, ends trimmed, coarsely chopped
- 390g (1 1/2 cups) Vaalia low-fat natural yoghurt
- 1/2 cup shredded fresh mint
- 2 green shallots, ends trimmed, thinly sliced
- 1 tablespoon finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- Salt & freshly ground black pepper
Prawn & tomato salsa
- 6 (about 160g) cooked tiger prawns, peeled, deveined, finely chopped
- 1 small (about 90g) ripe tomato, finely chopped
- 1 tablespoon finely shredded fresh mint
Method
- Step 1Place cucumber, yoghurt, mint, green shallot, lemon rind and lemon juice in the jug of a blender and blend until almost smooth. Taste and season with salt and pepper.
- Step 2Transfer to a large bowl and place in the fridge for 1 hour to chill.
- Step 3To make the salsa, combine the prawn, tomato and mint in a bowl.
- Step 4Divide the soup among serving bowls and top with salsa to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
690 kj
Energy
2.9g
Fat Total
1.5g
Saturated Fat
2.9g
Fibre
16.9g
Protein
84mg
Cholesterol
259mg
Sodium
11.6g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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