Mexican Cold Cucumber Cilantro Soup - cooking recipe

Ingredients

1 lb cucumber, peeled,seeded and cut into chunks
1 1/4 cups low sodium chicken broth
3/4 cup cilantro leaf, firmly packed
1/2 cup skim milk
1/4 cup fresh lemon juice
salt

Preparation

In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
Cover and refrigerate until very cold (you can do the soup a day ahead).
Ladle into bowls and serve.