Cucumber Buttermilk Soup
Yield: 4 (1-1/4 cup) servings
Source: "Light and Easy Diabetes Cuisine"
2 cups peeled, seeded, chopped cucumbers
4 cups buttermilk
1 Tbsp fresh lemon juice
2 Tbsp chopped green onion
1 Tbsp chopped fresh mint,
or 1 tsp dried leaf mint
1 Tbsp fresh dill,
or 1 tsp dried dill weed
1 tsp ground cumin
Dash white pepper
1 Tbsp chopped fresh parsley
Place all ingredients except parsley in a blender
or a food processor fitted with the metal blade and
process until smooth. Garnish with parsley. Serve cold.
Nutritional Information Per Serving (1-1/4 cup):
Calories: 108, Cholesterol: 9 mg, Carbohydrate: 14 g,
Protein: 9 g, Sodium: 259 mg, Fat: 2 g
Diabetic Exchanges: 1 Milk, 1/2 Vegetable