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
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