This is another recipe that I developed for my daughter and her fitness group. It makes for a great summer appetizer, especially in the outdoor heat at a picnic or pool party. You can also serve this as a first course soup in a larger container garnished with some minced chives.
INGREDIENTS:
- 1 1/2 Pounds cucumbers (about 2 large)
- 1 Cup light sour cream
- 1 1/2 Tsp salt
- 1 Tbsp extra virgin olive oil
- 1 Tbsp rice vinegar
- 1/2 Cup fat free half and half
- 1 Tbsp chopped fresh dill
- White pepper to taste
INSTRUCTIONS:
- Peel and cut up the cucumbers in chunks, including the seeds.
- Place chopped cucumbers and all the other ingredients in a food processor or blender and puree until smooth.
- Chill well. Stir before serving in shot glasses. The colder the better. I put my shot glasses in the freezer before serving to company.
This recipe makes about 14 1 ounce servings. Each serving is 40 calories.