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

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