Cucumber Soup^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Plain nonfat yogurt,
1 tbsp: To 2 chopped fresh parsley,
4 lbs: Large cucumbers, peeled and
Or cilantro,
Cut in chunks,
1 tsp: Salt,
2 cup: Buttermilk, chilled
2 centiliter: Garlic,
Directions:
Refrigerate 8 soup bowls. Put aside 1/2 cup yogurt for garnish.
Blend together until smooth 1/2 cup yogurt, half the cukes, 1 cup
buttermilk,
parsley, salt and garlic. transfer to a bowl and repeat with the
remaining 1/2
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 1/2 lowfat milk exchanges.
Fast & Healthy Jul/Aug 92
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp
Blend together until smooth 1/2 cup yogurt, half the cukes, 1 cup
buttermilk,
parsley, salt and garlic. transfer to a bowl and repeat with the
remaining 1/2
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 1/2 lowfat milk exchanges.
Fast & Healthy Jul/Aug 92
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp