Chilled Cucumber Soup - 10g Carbs
Yield: 4 servings
From: Diabetes Cookbook for Dummies
Nonstick cooking spray
1 large or 2 small cucumbers, peeled, seeded,
and cut into 1/4-inch slices (2 cups)
2 shallots, minced
1/4 cup white wine
2 cups low-sodium chicken broth
1/4 tsp pepper
1/8 tsp salt
1/2 cup nonfat sour cream
1/2 cup plain nonfat yogurt
4 fresh dill weed sprigs
Coat a large skillet with the cooking spray and place over
medium heat until hot. Saute the cucumber and shallots, tossing
or stirring frequently until soft and translucent (about 5 minutes).
Stir in the wine and chicken broth. Bring to a boil
and simmer for 10 minutes. Add the pepper and salt.
Continue to simmer for 2 minutes. Remove from heat.
Place the contents of the skillet in an electric blender
or a food processor, cover, and process until smooth.
Pour the mixture into a bowl. Let cool slightly. With
a wire whisk, stir in the sour cream and yogurt. Cover
and chill. Garnish with the dill weed sprigs.
Nutritional Information Per Serving (1/4 of recipe):
66 Calories, 1g Fat, 3mg Cholesterol, 186mg Sodium,
10g Carbohydrate, 5g Protein
Diabetic Exchanges: 1/2 Vegetable, 1/2 Nonfat Milk