Health E-Club Recipe
Week #3 June 2009
Chilled Cucumber Soup with Lemon, Mint & Fresh Tarragon
Makes 3 to 4 servings or 3 ½ cups
Chilled cucumber soup is sometimes referred to as White Gazpacho. The idea for this
soothing and cooling variation came from one based on yogurt that was served at The
Cowgirl Creamery in Pt. Reyes Station, CA. Perfect for a hot summer’s day.
2 large 12-ounce cucumbers, 4 to 4 1/2 cups, peeled, halved, seeded and cut in chunks
½ cup plain, unsweetened soy yogurt (Wildwood brand tastes best)
2 tablespoons lemon juice
1 tablespoon each mint and tarragon leaves, minced
½ teaspoon unrefined sea salt
Small mint or tarragon sprig for garnish
1. Purée in food processor cucumbers, soy yogurt, lemon juice, mint, tarragon and salt.
Refrigerate. Garnish to serve.
For 4 servings, per serving:
Calories: 45 Protein: 2gm Fat: 0.9gm Saturated Fat: 0.3gm Carbohydrates: 7.5gm Fiber: 2.1gm
Cholesterol: 0 Sodium: 206mg
Calories from Protein: 17.8 % Calories from Fats: 15.6% Calories from Carbohydrates: 66.7%
Nutrition Note: Made with organic whole milk plain yogurt, fat calories are 21.2%.
(415) 272-5525
P.O. Box 2605
Mill Valley, CA 94942
www.healingcuisine.com