Ingredients

• 2 medium English cucumbers, split lengthwise, seeded and coarsely chopped
• 1/2 sweet white onion, peeled and chopped
• 2 green onions,washed and coarsely chopped
• 1 pint yellow cherry tomatoes, washed and de-stemmed
• 1 yellow bell pepper, washed, deseeded and chopped
• 1/2 lemon, juiced
• 1/2 cup water
• 1 cup buttermilk, shaken
• 1 cup Greek yogurt
• 2 cloves garlic, peeled
• 1 teaspoon Dijon mustard
• 1/4 cup fresh mint, washed and de-stemmed
• 1/4 cup fresh Italian parsley, washed
• 1/4 cup fresh dill, washed
• 1 teaspoon pepper
• 1/2 teaspoon salt

**reserve some fresh herbs, chopped cucumber and tomato for garnish (optional)

What to do:

Place all ingredients into a blender, starting with the liquids first, and blend until smooth. You may have to add ingredients and blend in stages, depending on the size of your blender. Remember, if you don’t have a blender, just chop the ingredients well and make this soup in a large mixing bowl. Cover and refrigerate until chilled. Serve cold in a pretty bowl or glass.

Garnish soup with fresh herbs, cucumbers and tomatoes if desired.

Renal and renal diabetic food choices

• 1 vegetable, medium potassium
• 1 fat 

Carbohydrate choices

1/2

Helpful hints

• Leftovers taste even better the next day.
• For a complete lunch meal serve Cool Cucumber Soup with a chicken salad, tuna salad or egg salad sandwich.

Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.