Try this Cold Cucumber Mint Soup recipe, or contribute your own.
Suggest a better descriptionIn a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight. Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs. Makes about 4 1/2 cups. Gourmet August 1994
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Serving Size: 1 Serving (1165g) | ||
Recipe Makes: 1 | ||
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Calories: 450 | ||
Calories from Fat: 235 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 67.4mg | 21 % | |
Sodium 203.2mg | 7 % | |
Potassium 1888.3mg | 50 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 40.8g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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