Cool and Creamy Cucumber Soup

1½ English or hothouse seedless cucumbers (about 16-18 ounces), rinsed under cold water, ends trimmed and diced

1 quart low-fat (1 percent) buttermilk

1 tablespoon scallions (white parts only), sliced

˜ cup loosely packed parsley leaves (preferably flat leaf, Italian)

Salt to taste

Snipped chives, for garnish

To a blender add cucumbers, buttermilk, scallions, parsley and salt (if your blender doesn't hold that quantity, do this in two batches and then combine) and blend at high speed until smooth.

Refrigerate in covered blender container for at least 2 and up to 8 hours. Just before serving, blend again and serve immediately, garnishing each serving with chives.

Serves eight.

Nutrition values per serving (without added salt): 64 calories (19.4 percent from fat), 1.4 g fat (0.7 g saturated fat), 2.3 g carbohydrates, trace amount fiber, 4.6 g protein, 8 mg cholesterol, 70 mg sodium.

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