Chilled cucumber and bell pepper soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | clove | Garlic, minced and mashed to paste with 1/4t salt |
| Enough homemade-type white bread, crusts removed and rest torn into sm. pieces to measure 1/2 cup | ||
| 1 | tablespoon | White-wine vinegar |
| 2 | teaspoons | Olive oil |
| 8 | ounces | Low-fat yogurt |
| 1 | cup | Packed watercress sprigs, rinsed and spun dry |
| 1 | Cucumber, peel/seed/chop fine | |
| 3 | tablespoons | Minced scallion |
| Tobasco to taste | ||
| Croutons as accompaniment | ||
Directions
In a blender blend the garlic paste with the bread, the vinegar, the oil, the yogurt, the watercress, and salt and black pepper to taste until the mixture is smooth. Stir in the cucumber, the bell pepper, the scallion, and the Tobasco; chill the soup for 20 minutes, and serve it with the croutons.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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