Cucumber Soup

Serves: 6
WW Points: 1

1 large cucumber -- peeled
2 cups fat-free chicken broth
1 1/2 cups nonfat milk
1 tablespoon lemon juice
1/2 teaspoon curry powder

Dice cucumber. Put all ingredients in blender. Blend till smooth. Store in refrigerator several hours or overnight. Garnish each serving with cucumber slice and chopped chive. Serve with croutons and carrot sticks. Makes an excellent cold soup.

Nutritional Analysis:
Per Serving: 35 Calories; trace Fat (3.8% calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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