Persian Cucumber Soup

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You can grate the Persian cucumbers straight into the soup.

  • 4Servings

Ingredients

  • 1/4 cup dried currants
  • 4 Persian cucumbers, finely diced, or 1 large English cucumber, preferably organic, peeled and seeded
  • 4 green onions, finely chopped (1/2 cup)
  • 1/2 cup chopped fresh mint
  • 2 cups kefir or buttermilk

Preparation

1  Place currants in small bowl, and cover with boiling water. Let stand 10 minutes, then drain and transfer to large bowl. 

2  Coarsely grate cucumbers or pulse several times in food processor until finely chopped. (You should have 1 1/2 cups.) Transfer to bowl with currants, add all remaining ingredients, stir, and season with salt and pepper, if desired. Chill at least 30 minutes before serving.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 116
  • Carbohydrate Content: 15 g
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 61 mg
  • Sugar Content: 13 g