The following makes 4 servings and takes all of about 15 minutes in prep.
Ingredients:
2 large cucumbers, 1 peeled, 1 unpeeled
1 Tbsp (fresh) lemon juice
2 1/4 cups plain fat-free yogurt
1/4 cup chives (fresh) minced
2 Tbsp cilantro (fresh) chopped
salt to taste
black pepper to taste
Instructions:
Halve cucumbers lengthwise. Scoop out seeds with a spoon and dump them in the blender. Cut hollowed out cucumbers into 1/4 inch slices and set aside.
Add lemon juice to blender and puree until smooth. Add 2 cups of the yogurt and process untill smooth.
Transfer mixture to a large bowl and stir in cucumber slices, chives and cilantro. Season with salt and pepper to taste.
Chill. (You and the soup).
Ladel soup into 4 bowls. Top each with a tsp of yogurt and garnish with some more chive. If you forgot any cucumber slices, they look nice on top as well.
Yields about 1 1/2 cups per serving.
COTTAGE CHEESE CUCUMBER SALAD
1 pkg lime Jell-o 1 lb small curd cottage cheese
1 cuke, unpeeled, chopped fine
1/2 c boiling water chive (as much as you want)
add: Pour mixture into mold or bowl .
1/2 c mayo Refrigerate until firm, 2.5 hours
1 med onion (finely chopped)
1 Tbsp vinegar
