Chilled cucumber soup
from the South Beach diet
3 large cucumbers (about 5 1/2 cups, chopped)
1 cup plain nonfat yogurt
1/3 cup nonfat sour cream
2 scallions (white and light green parts only), thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1. Peel cucumbers, then cut in half lengthwise and scrape out seeds. Using paper towels, blot cucumbers dry, then coarsely chop.
2. In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight.
3. Whisk soup to blend. Season with salt. Garnish with more dill, if desired.
1 g total fat (0 g sat)
5 mg cholesterol
13 g carbohydrate
5 g protein
2 g fiber
55 mg sodium