|Cucumbers||1 Pound, peeled (2 Large Ones)|
|Chicken broth||1 Can (10 oz)|
|Celery||1⁄2 Cup (8 tbs), diagonally sliced|
|Pimiento||1 Tablespoon, diced|
|Lemon juice||1⁄2 Teaspoon|
|Dried chervil||1 Dash, crushed|
1 Slice the cucumbers lengthwise in half.
2 Remove the seeds.
3 Cut into 1 -inch pieces.
4 In a saucepan, add all the ingredients.
5 Cover and bring to a boil.
6 Gently simmer for about 5 minutes, stirring occasionally.
7 Do not drain.
8 Place in the refrigerator and chill.
9 Drain well, and reserve the broth.
10 Mix water with the reserved broth, just enough to make 10 ounces.
11 In a saucepan, heat the broth mixture, stirring occasionally.
12 Pour in cups and serve.
Calories 24 Calories from Fat 1
% Daily Value*
Total Fat 0.16 g0.25%
Saturated Fat 0.05 g0.25%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 193 mg8%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.89 g3.6%
Sugars 2.6 g
Protein 1 g2.4%
Vitamin A 5.8% Vitamin C 11.9%
Calcium 2.5% Iron 2.4%
*Based on a 2000 Calorie diet