2 large cucumbers, peeled, seeded, and coarsely shredded
1 cup skimmed milk
2 tbsp. lemon juice
2 small cloves garlic, minced
1/4 tsp. salt
There is nothing quite like cold cucumber soup on a hot summer day. The only thing better is ... low fat cucumber
soup!
Serves: 4
Serve With: Chilled white wine, whole
grain baguettes, or any curry dish.
In a medium bowl, stir together the yogurt, cucumbers, milk, lemon juice, garlic and salt. Cover and refrigerate for 4 to 8 hours to blend the flavors.
Garnish with chopped scallions, chives, dill or mint
