Makes 6 servings

Ingredients

• 1 cup fat-free chicken or vegetable broth
• 1 28-oz.can tomatillos, drained
• 1 medium cucumber, seeded, peeled, and coarsely chopped
• 1/2 cup packed baby spinach leaves
• 12 cups packed romaine, chopped
• 1/2 medium green bell pepper, seeded and chopped
• 1/2 mild white onion, chopped
• 2 Tbsp. chopped fresh cilantro leaves
• 1 clove garlic, chopped
• 1 Tbsp. canned diced green chilis
• 1 Tbsp. extra virgin olive oil
• Juice of 1 lime
• 1/4 tsp. cumin powder
• 1/4 tsp. sugar
• 2 slices bread with crusts removed, cubed
• Salt to taste
• Hot sauce to taste
• 1/4 cup finely minced chives

Directions

• Place first 10 ingredients in blender and puree until smooth;
• Add oil, lime juice, cumin, sugar and bread;
• Blend until smooth;
• Let mixture stand 2 minutes to allow bread to absorb liquid;
• Puree again until smooth;
• Season to taste with salt, hot sauce, and lime juice;
• Transfer to bowl or pitcher and chill until very cold;
• Garnish with chives and serve.

Calories: 97
Protein: 4 grams
Fat: 4 grams
Carbohydrates: 12 grams
Exchanges: 1/2 Starch, 1 Vegetable, 1 Fat