Directions:
- Chop one of the cucumbers into 1 inch chunks and set aside.
- Dice the second cucumber into a fine dice and set aside.
- In a food prcessor, puree the 1 inch cucumber chunks, yogurt, salt, sugar, and dry English mustard until smooth.
- Transfer the puree to a large bowl and stir in the buttermilk, bell peppers, the remaining diced cucumber and 2 tablespoons of chopped mint. Chill the soup for at least 3 hours or preferably over night.
- Just before serving stir in the lemon juice and salt and pepper to taste.
- Garnish servings with extra fresh mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.17 Kcal (675 kJ) | ||
| Calories from fat | 55.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 22.82mg | 8% | |
| Sodium | 768.09mg | 32% | |
| Potassium | 505.33mg | 11% | |
| Total Carbs | 17.32g | 6% | |
| Sugars | 12.51g | 50% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 140.7mg | 235% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.4mg | 247% | |
| Calcium | 254.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 53.93 Kcal (226 kJ) | ||
| Calories from fat | 18.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 9% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 8% | |
| Sodium | 257mg | 32% | |
| Potassium | 169.08mg | 11% | |
| Total Carbs | 5.8g | 6% | |
| Sugars | 4.19g | 50% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 2.35g | 14% | |
| Vitamin C | 47.1mg | 235% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 14.9mg | 247% | |
| Calcium | 85.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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