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Cold Cucumber Basil Soup

soups & stews

3 cups plain low-fat yogurt
1 medium cucumber; peeled and grated
--coarsely chopped
1/4 cup chopped fresh basil leaves
3 tablespoons lemon juice; (up to 4)
1 clove garlic; crushed
salt and ground black pepper; to taste

In large bowl, combine yogurt, cucumber, basil, lemon juice, garlic and salt and pepper. Add water to desired consistency, about 1 cup. Refrigerate at least 1 hour before serving time.

Per serving: About 130 cal, 10 g pro, 17 g car, 3 g fat, 21% cal from fat, 15 mg chol, 130 mg sod, ? g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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