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|