Recipe by Cooking Light May 1995

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Credit: Lee Isaacs; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is puréed. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.

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Nutrition Facts

37 calories; calories from fat 5%; fat 0.2g; poly fat 0.1g; protein 1.4g; carbohydrates 8.7g; fiber 0.7g; iron 0.9mg; sodium 165mg; calcium 48mg.
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