- In a blender or food processor, whirl cucumber, yogurt, lemon juice and garlic until smooth (if mixture gets too thick during processing, add 1/2 cup of the broth in the blender or processor).
- Pour the pureed mixture into a 2 quart container and stir in broth.
- Cover and refrigerate until cold (about 2 hours or over night).
- Stir in cilantro and green onions.
- Pour mixture into a non metal serving bowl or pitcher.
- To serve, ladle or pour into bowls or glasses and garnish with cucumbers and green onions.
Makes about 4 servings.
Approximate nutrient analysis per serving:
90 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 370 mg sodium, 14 g carbohydrate, less than 1 g fiber, 13 g sugar, 9 g protein