Chilled Cucumber Soup (Diabetic)


1 large cucumber, peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 teaspoon salt (optional)
1/8 teaspoon white pepper (optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
Sprigs fresh dill (optional)


Place cucumber in food processor; process until finely chopped. Add sour cream, 1/4 cup dill, salt, and white pepper, if desired; process until fairly smooth.
Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours. Ladle into shallow bowls; garnish with dill sprigs.

Helpful Hints:

Vegan Variation: Substitute dairy-free sour cream for regular. Use only vegetable broth.

Yield: 4 servings.
Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories:� 67
Carbohydrates:� 6 g
Protein:� 3 g
Fat:� 4 g
Saturated Fat:� 2 g
Cholesterol:� 13 mg
Sodium:� 236 mg
Fiber:� 1 g
Exchanges per serving:
�1 Fat, 1 Vegetable.

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