Cucumber Gazpacho
1 large cucumber
salt
1 tsp granulated sugar
2 tbsp olive oil
1 tbsp undiluted clear chicken stock
1 tbsp white wine vinegar
1 small green or red pepper, seeded and chopped
1 cup diced celery
1/2 cup watercress
2 tbsp finely chopped shallots
freshly ground white pepper
Dice cucumber; place in colander; sprinkle lightly with salt and sugar. Let stand 30 minutes. Rince under cold water; drain well and press out moisture with bottom of saucer.
In large bowl, whisk together oil, stock and vinegar. Add cucumber, pepper, celery, watercress and shallots; season with pepper to taste.
Toss well to combine. Chill. Serve in small bowls.
Makes 6 servings, about 62 calories each.