Mint Cucumber Soup

4.7(9)

by Valerie Bertinelli·published 2016-11-21

Appetizer

Servings

(4–6)

Total time

—

Calories / serving

195 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
02Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
03Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

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Not rich — missing servings, total time, or calories.