Cucumber Buttermilk Soup from Healthy Diabetic Recipes

Cucumber Buttermilk Soup Recipe

Recipe Ingredients:

2 medium cucumbers - (abt 1 lb), peeled
2 scallions, white part only, chopped
2 cups low-fat buttermilk
1 3/4 cups canned low-fat low-sodium chicken broth
1/4 tsp salt, (optional)
Freshly-ground black pepper, to taste
1 tbsp fresh lemon juice
Chopped fresh mint, (optional)
Paper-thin slices of unpeeled cucumber, for garnish
Grated lemon zest, for garnish.

Recipe Instructions:

Cut peeled cucumbers in half lengthwise. Scoop out 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.

This recipe yields 6 servings.

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Nonfat Milk.

Nutrition Facts: 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.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

:: TOP ::