* Exported from MasterCook * Indian Cucumber Soup Recipe By : Serving Size : 4 Preparation Time :0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- large, peeled 1/2 onion -- small 1 1/4 cups cucumbers -- seeded and peeled 15 ounces garbanzo beans, canned -- drained 1/2 cup chicken broth -- reduced sodium 3/4 cup yogurt -- plain 1 tablespoon lemon juice 1/2 teaspoon cumin -- ground 1/2 teaspoon salt pepper -- freshly ground 4 mint leaves Mince garlic, onion, and cucumber in blender, scraping down sides of container occasionally. Add all other ingredients except mint leaves. Process until smooth. Cover and refrigerate at least one or up to 24 hours. Just before serving, transfer mixture to blender, add mint and puree. Adjust seasonings if desired. Divide among four chilled bowls. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 3g Fat (15.4% calories from fat); 8g Protein; 29g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 703mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0