Cucumber soup^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Plain nonfat yogurt |
| 4 | pounds | Large cucumbers, peeled and |
| Cut in chunks | ||
| 2 | cups | Buttermilk, chilled |
| 1 | tablespoon | To 2 chopped fresh parsley |
| Or cilantro | ||
| 1 | teaspoon | Salt |
| 2 | cloves | Garlic |
Directions
Refrigerate 8 soup bowls. Put aside ½ cup yogurt for garnish.
Blend together until smooth ½ cup yogurt, half the cukes, 1 cup buttermilk,
parsley, salt and garlic. transfer to a bowl and repeat with the remaining ½
cup yogurt, cukes and buttermilk.
Serve in cooled bowls topped with 1 tablespoon of the reserved yogurt.
Per 1 cup serving:
80cal., 6g pro., 12g carb., 2g fiber, 2g fat, 5mg chol., 370mg sod., 490mg potassium, 1 vegetable and ½ lowfat milk exchanges.
Fast & Healthy Jul/Aug 92
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95