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• 1 cucumber • 1 garlic clove • 1 small, fresh onion • Juice of one lime • 6 fresh mint leaves • 1 tbsp olive oil • 1 dash of white balsamic vinegar • 100 g zero-fat fromage blanc • Salt, pepper
• Wash the cucumber and cut it in two lenghthwise. Remove the seeds and cut into cubes. • Chop the garlic and onion finely. • Mix with all the other ingredients and refrigerate for at least 2 hours. • Liquidize thoroughly in a blender. • Season and cool for 2 hours before serving.
The nutritionist's advice:
The mint adds freshness to this soup. Even in hot dishes, mint adds a fresh flavor because of its menthol content.