Chilled Cucumber Soup - 6g Carbs, 1g Fiber
1 large cucumber, peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 tsp salt (optional)
1/8 tsp white pepper (optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
Sprigs fresh dill (optional)
Place cucumber in food processor; process until finely chopped. Add sour cream, 1/4 cup dill, salt, and white pepper, if desired; process until fairly smooth.
Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours. Ladle into shallow bowls; garnish with dill sprigs.
Vegan Variation: Substitute dairy-free sour cream for regular. Use only vegetable broth.
Serving size: 3/4 cup.
Nutrition per Serving: 67 Calories, 4g Fat, 2g Saturated Fat, 13mg Cholesterol, 236mg Sodium, 6g Carbs, 1g Fiber, 3g Protein
Exchanges per serving: 1 Fat, 1 Vegetable
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