Cold Summer Soup
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 158 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 404 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 16 grams
Ingredients
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley
Directions
- Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
