Iced Cucumber-Lemon Soup

From EatingWell Magazine November/December 1993

You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make crushed ice is to fill clean milk or juice cartons with water and freeze. Then place the carton in a large plastic bag and smash with a hammer.

Makes 6 servings, scant 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

5 large cucumbers, peeled, seeded and cut into chunks
1/2 cup chopped fresh mint
1/4 cup chopped scallions (2 scallions)
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon sugar
2 cups crushed ice
Salt & freshly ground pepper to taste

Combine cucumbers, mint, scallions, lemon juice, zest and sugar in a food processor or blender; process until smooth. Add ice and blend until smooth. Season with salt and pepper and serve immediately in chilled bowls.

NUTRITION INFORMATION: Per serving: 38 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 2 g fiber; 58 mg sodium; 378 mg potassium.
Nutrition bonus: Vitamin C (25% daily value).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable