Lebanese Cucumber Soup

lebanese cucumber soup

Lebanese Cucumber Soup

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This simple, cold soup is popular throughout the Middle East because it is so refreshing in warm weather. The addition of fresh mint adds to the cooling effect. Choose a live, natural yoghurt as it is particularly beneficial to the digestive system.
Servings: 4
Calories: 86
Prep Time 20 minutes


  • 1 medium cucumber
  • 2 spring onions
  • 1 clove garlic
  • 8 floz carton natural low-fat yoghurt
  • 2 1/2 floz sour cream
  • 1 tablespoon chopped fresh mint
  • Mint sprigs for garnish
  • 1 pinch ground cumin
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper


  • Reserving a small amount of cucumber for garnish, peel the rest and finely grate or chop it over a bowl to catch any liquid. Trim the spring onions and finely chop the bulbs and about 3 in (80 mm) of the green stalk.
  • Crush and finely chop the garlic Mix the grated or chopped cucumber and its liquid with all the other ingredients and stir well until smooth. Season to taste with salt and black pepper.
  • Chill the soup mixture in the refrigerator until required, then divide into 4 soup bowls, garnish with sprigs of fresh mint and thin slices of cucumber.
Calories: 86 kcal
Carbohydrates: 7 g
Protein: 4 g
Fat: 5g
Saturated Fat: 3 g
Cholesterol: 13 mg
Sodium: 59 mg
Potassium: 295 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 313 IU
Vitamin C: 5 mg
Calcium: 148 mg
Iron: 1 mg
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