The Oaks at Ojai (California)
Chilled Cucumber Soup
Servings: 2

1 cucumber, hot house or english prefered
1 cup chicken broth
¾ cup nonfat sour cream
¼ cup buttermilk
1 tablespoon white wine vinegar
1 sliver garlic, minced
½ teaspoon salt
pinch white pepper

1. Wash cucumbers. English cucumbers don’t need peeling, but regular cucumbers can be stripped every other inch or so
2. Cut cucumbers unto 1-inch chunks
3. Puree all ingredients in electric blender or food processor. Add buttermilk slowly and be aware of consistency. It will thicken in the refrigerator so save any buttermilk not used in case you want to thin it later
4. Refrigerate for 2-3 hours

Serving Ideas: Serve in chilled bowls topped with any condiments such as hard-boiled egg, avocado, diced tomato, croutons or green onion.

You can make an excellent Sour Cream for this recipe by placing a scant ¾ cup of nonfat cottage cheese in your food processor and adding lemon juice as you process the mixture. You will want a thick sour cream for this recipe; you can always thin the soup with a little more buttermilk if desired.

Per Serving (excluding unknown items): 112 calories; 1g Fat (8.6 calories for fat); 11g Protein; 17g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 1014mg Sodium.
Exchanges: 1 Lean Meat; 1 Vegetable; 0 non Fat milk; 0 Fat; 1 ½ Other Carbohydrates.

copyright 2006