SOOTHING CUCUMBER MINT SOUP

      

                1 medium onion, chopped 
                1 large garlic clove 
                3 tbsp lowfat margarine 
                3 medium cucumbers, peeled, thinly sliced 
                3 tbsp flour 
                2 cups chicken broth 
                2 tbsp fresh mint, chopped 
                1 cup plain, lowfat yogurt 
                1 cup half & half 
                Salt & pepper to taste 

           

           In a large skillet, over medium heat, sauté onion and garlic in
           margarine until soft. Add cucumbers and cook until soft; about 5 to 8
           minutes.

           Stir in flour, cooking 1 minute. Add broth and increase heat to
           medium high; bring to a boil. Reduce heat and simmer 5 minutes.

           Puree cucumber mixture in blender in batches. Pour into a bowl
           with the chopped mint. Cover and chill.

           Before serving, blend in yogurt and half and half. Season to taste
           with salt and white pepper. Garnish with mint sprigs or chopped
           mint leaves. 

           Nutritional Analysis: 
           Yield: 6 Servings.
           Per Serving: 154 Cal; 8g Fat; 14.5g Carbohydrate; 7g Protein; 
           15mg Cholesterol; 375mg Sodium
           Exchanges: 1/2 milk, 1/2 vegetable, 1/2 bread/starch, 1-1/2 fat