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View more "Soups & Creams" recipes Chilled Cucumber, Apple and Mint Soup Recipe

Chilled Cucumber, Apple and Mint Soup

Dairy Farmers of Canada
Add to Calendar 08/22/2019 10:00 AM 08/22/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 English cucumbers, each about 12 oz/375 g
2 Granny Smith apples, or other tart apples, cut into chunks
1 tbsp (15 mL) finely chopped peeled gingerroot
20 fresh mint leaves
2 cups (500 mL) plain 2% yogurt
1/2 (125 mL) 35% whipping cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1/4 cup (60 mL) thinly sliced green onions

Yields: 6 portions

See full recipe: https://www.dairygoodness.ca/recipes/chilled-cucumber-apple-and-mint-soup?source=calendar
Chilled Cucumber, Apple and Mint Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Refrigeration Time 2 - 8 hrs
  • Yields 6 portions

A quick and easy no-cook soup that is the perfect complement to the summer! This refreshing and tasty chilled soup is enhanced with a touch of cream and balanced by its yogurt base.

  • Course Soups & Creams
  • Prep. Time 20 mins
  • Refrigeration Time 2 - 8 hrs
  • Yields 6 portions

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

2 English cucumbers, each about 12 oz/375 g
2 Granny Smith apples, or other tart apples, cut into chunks
1 tbsp (15 mL) finely chopped peeled gingerroot
20 fresh mint leaves
2 cups (500 mL) plain 2% yogurt
1/2 (125 mL) 35% whipping cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1/4 cup (60 mL) thinly sliced green onions

Preparation

Using a vegetable peeler, peel the green skin off the cucumbers. Cut cucumbers in half lengthwise. Using a teaspoon scrape out all the seeds in the center. Discard seeds and skin. Cut cucumbers into chunks.

In a blender, in batches as necessary, combine cucumber, apple, ginger and mint leaves and purée well. If necessary, stop the blender and scrape down ingredients to help purée until smooth.

Add yogurt and cream and purée until the soup is homogenised. Add lemon juice and salt and purée to mix. Pour into a bowl, cover and refrigerate for at least 2 hours, until chilled. Prior to serving, chill 6 serving bowls in the fridge.

Stir soup to blend. Pour soup into chilled bowls and sprinkle sliced green onions over top as the garnish.

Tips

You can use a hand-held immersion blender in a tall container to purée the soup instead of using an upright blender, though the soup won’t be as smooth.

This soup stores well in the fridge for up to two to three days. Don’t be surprised if it separates a bit – just give it a quick stir before serving.

You can use a hand-held immersion blender in a tall container to purée the soup instead of using an upright blender, though the soup won’t be as smooth.

This soup stores well in the fridge for up to two to three days. Don’t be surprised if it separates a bit – just give it a quick stir before serving.

76 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 154 Calories
Protein: 5 g
Carbohydrate: 15 g
Fat: 9 g
Fibre: 1.4 g
Sodium: 454 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 16 % / 176 mg
Vitamin B12: 25 %
Phosphorus: 14 %
Vitamin C: 13 %
Folate: 13 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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