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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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