Iced Cucumber Soup

Servings = 8 | Serving size =about one cup

This soup keeps well for about 48 hours.

1 tsp	unsalted butter
3 large	cucumbers (peeled, seeded and chopped)
2 cups	low sodium chicken stock
1/2 cup	white wine
1 Tbsp	fresh dill
1/2 tsp	salt
1/8 tsp	coarsely ground pepper
	dash ground nutmeg
3/4 cup	non-fat sour cream
1/2 cup	non-fat yogurt
	thinly sliced cucumber
	fresh dill

Melt the butter in a large non-stick skillet over medium heat. Add the cucumber and sauté about ten minutes. The cucumber should be lightly browned.

Add the chicken broth and increase heat to medium-high. Bring the soup to a boil, stirring occasionally, and add the white wine.

Reduce the heat to medium and simmer for about ten minutes stirring frequently. Add dill, salt and pepper.

Reduce heat to medium low and simmer two minutes.

Blend until smooth using a stick blender. (Or place 1/2 of the soup in a blender jar and blend on liquefy until smooth. Remove to a storage container. Repeat with the other half of the soup and allow it to cool.)

After the soup is cooled add 1/2 cup of the sour cream and the yogurt to the soup. Whisk until smooth and then cover and chill until very cold.

To serve, ladle into individual bowls, top each with a dollop of the remaining sour cream. Garnish with cucumber slices and fresh dill.

Nutrition Facts

Serving size: 1 cup | Servings 8

Calories 62 | Calories from Fat 10

Amount Per Serving (% Daily Value)

Total Fat 1g (1%) | Saturated Fat 1g (3%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 4 mg (2 %) | Sodium 432 mg (18 %)

Total Carbohydrates 8g (3%) | Sugars 5g

Dietary Fiber 1g (3%) | Protein 3g

Vitamin A 5% | Vitamin C 6 % | Calcium 6% | Iron 2%

Vitamin K 8 mcg  | Potassium  264 mg | Magnesium  17 mg