Iced Cucumber Soupdiabetic, soups/stews, vegetables 1 medium cucumber 1 cup chicken broth 1 green onion 1/2 teaspoon dried mint 1 teaspoon salt 1 pinch garlic powder 1 teaspoon fresh lemon juice 1/2 cup sour cream 1 1/2 cup plain yogurt Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover tightly. Refrigerate several hours to blend flavours before serving. Spoon into chilled bowls. Garnish with reserved thing cucumber slices. Makes 4 services (4 cups) 1 serving = 1 cup; 1 milk choice + 1/2 fats/oils choice; 8 g carbohydrate; 4 g protein; 5 g fat; 390 kilojoules; 93 cal; Posted by Jane Knox |
