Chilled Mint Soup
2 English cucumbers (each about 375 g/12 oz)
2 Granny Smith apples or other tart apples, cut into chunks
15 ml (1 tbsp) finely chopped peeled ginger root
20 fresh mint leaves
500 ml (2 cups) plain 2 per cent yogurt
125 ml (1/2 cup) 35 per cent whipping cream
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
50 ml (1/4 cup) thinly sliced onions
Using a vegetable peeler, peel skin off cucumbers. Cut cucumbers in half lengthwise. Using a teaspoon, scrape out all the seeds in the centre. Discard seeds and skin. Cut cucumbers into chunks.
In a blender, in batches if necessary, combine cucumbers, apples, ginger and mint leaves and puree until smooth. If necessary, stop blender to scrape down ingredients from sides of blender.
Add yogurt and cream and puree until soup is homogenized. Add lemon juice and salt and puree 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 of each serving.
Makes 6 servings.
Nutrition information per serving: 154 calories; 5 g protein; 15 g carbohydrate; 9 g fat; 1.4 g fibre, 454 mg sodium.
— You can use a hand-held immersion blender in a tall container to puree the soup instead of using an upright blender, although the soup won't be as smooth.
— This soup stores well in the fridge for two to three days. Give it a quick stir before serving.
Source: Dairy Farmers of Canada.