Cucumber Gazpacho

Cucumber Gazpacho

1 large cucumber
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.