Well my two week Myocel/low carb diet officially starts tomorrow, even though I started the low carb on the 1st. I went to the store this morning and was picking up my "supplies" and thought that I should share this receipe. Don't know if I have before, but it is summer and needs to be shared again. It was originally a Low Carb gaspacho (sp?) receipe, but I Water it down more and use cream cheese instead of sour cream.

Small Batch:

In blender mix a large cucumber (peeled and de-seeded), one small garlic clove, 2 oz cream cheese (softened in microwave about 30 sec.), 1/2 tsp chicken bouillion (I use Knorr), 1/2 tsp white vinegar, and white pepper to taste. Water until it is as thin as you want it.

Large Batch:

I usually make a large batch with 4 cucumbers, whole pack of cream cheese, 2-3 garlic cloves, 2 tsp chicken Soup, 2 tsp vinegar, and white pepper and put it in a large tea pitcher.

Let sit overnight in the fridge to let the flavors blend.

I also put it in empty (washed out) water bottles and take it to work.

I have been making it for years. It is light yet filling. So happy that this is a thing I will be able to keep post band!!!!

If you like V-8 you should like this one!

I love cucumbers...Thanks for the recipe!:confused: