Cold Cucumber Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
large |
cucumbers -- seeded and diced |
|
1 1/2 |
cups |
plain low fat yogurt |
|
1 1/2 |
cups |
low sodium vegetable broth |
|
1 |
tablespoon |
fresh lemon juice |
|
2 |
tablespoons |
mint leaves |
|
2 |
tablespoons |
chives |
|
1 |
teaspoon |
Dijon mustard |
| Combine everything in a blender until smooth.
Makes 6 servings. |
| Per Serving: 73 Calories; 1g Fat (13.9% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |