Chilled Cucumber Mint Soup

For a hot summer day, nothing beats a cold soup; you don’t even have to cook this one! The two kinds of mint add a wonderful fresh flavor. Garnish the soup with whole mint leaves.

Serves: 4Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 4


  • 2 cucumbers, peeled and seeded
  • 1⁄3 cup chopped scallion
  • 2 Tbsp. chopped fresh mint leaves
  • 2 cups 1% milk
  • 1 cup plain low-fat yogurt
  • 2 drops mint extract
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground white pepper


  • Chop 1 cucumber and combine with all ingredients in blender or food processor. Cover and blend or process until smooth. Finely chop remaining cucumber and fold into the soup.
  • Cover soup and chill for 3 hours before serving.