Crispy Cucumber Soup (2.5 PTS)

Recipe Ingredients

2 1/2		Cucumbers (hothouse, seedless) - peeled
2 tablespoons	30ml	Garlic - minced
1 cup	237ml	Vegetable broth
4 cups	948ml	Nonfat plain yogurt
1 cup	40g / 1.4oz	Mint leaves, fresh - coarsely chopped
1 tablespoon	15ml	Lemon juice, fresh
		Salt and pepper
4		Red radishes - cut in 1/4" dice (large)

Recipe Instructions

1. Slice 2 hothouse cucumbers into 1" pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4" dice; reserve. To the cucumber slices, add garlic, broth, 3 cups yogurt, 3/4 cup mint leaves and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.

2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.

3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

Per serving: 193 cals; 31 g carb; 15 g protein; 2 g fat; 3 mg chol; 8 g fiber

MC Formatted by Mary [[email protected]]

Source:
Weight Watchers Magazine, March/April 1997

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