Cut peeled cucumbers in half lengthwise. Scoop out and discard the seeds. Coarsely grate the cucumber.

In a large bowl, combine the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice. Mix well. Cover and refrigerate for several hours until well chilled.

To serve, stir the soup and ladle into small bowls or cups. Sprinkle with chopped mint (if using) and garnish with cucumber slices and lemon zest.

This recipe yields 6 servings.

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Nonfat Milk.

Nutrition Facts: 50 calories (15% calories from fat), 4 g protein, 1 g total fat (0.5 g saturated fat), 7 g carbohydrate, 1 g dietary fiber, 3 g cholesterol, 219 mg sodium.