Cucumber Buttermilk Soup
(makes 6 servings)
| 2 | medium cucumbers, about 1 pound (480 g) peeled |
| 2 | scallions, white part only, chopped |
| 2 | cups (472 ml) low-fat buttermilk |
| 1 3/4 | cups (472 ml) canned low-fat, low-sodium chicken broth |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| freshly ground pepper to taste |
| 1 | tablespoon (15 ml) fresh lemon juice |
| chopped fresh mint (optional) |
| paper-thin slices of unpeeled cucumber for garnish |
| grated lemon zest for garnish. |
- Cut peeled cucumbers in half lengthwise. Scoop our and discard the seeds. Coarsely grate the cucumber.
- In a large bowl, combine the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice. Mix well. Cover and refrigerate for several hours until well chilled.
- To serve, stir the soup and ladle into small bowls or cups. Sprinkle with chopped mint (if using) and garnish with cucumber slices and lemon zest.
| Per serving: | 50 calories (15% calories from fat), 4 g protein, 1 g total fat (0.5 g saturated fat), 7 g carbohydrate, 1 g dietary fiber, 3 g cholesterol, 219 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate, 1/2 nonfat milk |
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