Chilled Cuccumber and Mint Soup

Ingredients:

• 3 cucumbers, peeled, seeded and roughly chopped
• 1 scallion, sliced
• 1 garlic clove, chopped
• 3 tbsp fresh mint leaves
• 1/2 cup water
• 1 (8 oz) container reduced-fat sour cream
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Makes 4 (1-cup) Servings

1. Puree the cucumbers, scallion, garlic, mint and water in a blender or food processor until smooth. Add sour cream, lemon juice, salt and pepper and blend to combine.
2. If you are serving the soup immediately, chill quickly by transferring soup to a metal mixing bowl, placing bowl over a larger bowl filled with ice and cold water, and stirring occasionally until chilled, about 10 minutes. Otherwise, chill in refrigerator until cold, about 3 hours.

 

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. It's summer  and the heat wave it unbearable and you want something to eat, this is the dish for you. The combination of cucumbers, mint and sour cream gives your taste buds a refreshing wake-up call. It's makes a very cool companion at lunch with a sandwich or salad or you can serve this at a barbecue as well.