Cucumber Buttermilk Soup

Cucumber Buttermilk Soup

(makes 6 servings)

2 medium cucumbers, about 1 pound (480 g) peeled
2 scallions, white part only, chopped
2 cups (472 ml) low-fat buttermilk
1 3/4 cups (472 ml) canned low-fat, low-sodium chicken broth
1/4 teaspoon (1.25 ml) salt (optional)
freshly ground pepper to taste
1 tablespoon (15 ml) fresh lemon juice
chopped fresh mint (optional)
paper-thin slices of unpeeled cucumber for garnish
grated lemon zest for garnish.

  1. Cut peeled cucumbers in half lengthwise. Scoop our and discard the seeds. Coarsely grate the cucumber.
  2. 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.
  3. 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.

Per serving: 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
Diabetic exchanges: 1/2 carbohydrate, 1/2 nonfat milk