Put 4 cucumbers and spinach through a juicer - reserve the juice.
Add salt and pepper to taste and refrigerate until ready to serve.
Peel remaining cucumber, cut in quarters and hollow out centers of each quarter.
Place a cucumber piece in each of four soup dishes.
Add diced cangaloupe.
Pour or spoon the cucumber juice around the hollowed-out cucumber, garnish with oregano and seve cold.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 46.3mg||2 %|
|Potassium 553.1mg||15 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 11.8g|
|Protein 2.4g||3 %|
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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: 56
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