Cold Cucumber Soup

http://www.eatingwell.com/recipes/cold_cucumber_soup.html

From EatingWell:  May/June 1996

Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.

4 servings, 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 small clove garlic, crushed and peeled
• 1/2 teaspoon salt
• 4 cups peeled, seeded and chopped cucumbers (about 3 cucumbers), divided
• 1 1/2 cups buttermilk
• 1/4 cup fresh mint leaves, plus sprigs for garnish
• 1 tablespoon red wine vinegar
• 2 ice cubes
• Freshly ground pepper to taste

Preparation

1. Place garlic clove on a cutting board and sprinkle with salt. Mash with the side of a chef’s knife into a smooth paste. Transfer to a blender.
2. Reserving 1/2 cup of cucumbers for garnish, add the remaining cucumbers to the blender along with buttermilk, mint leaves, vinegar and ice cubes; blend until smooth. Taste and adjust seasonings with salt and pepper. Ladle into bowls and garnish with the reserved cucumbers and mint sprigs.

Nutrition

Per serving : 57 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 4 mg Cholesterol; 8 g Carbohydrates; 4 g Protein; 1 g Fiber; 392 mg Sodium; 349 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable