Chilled curried cucumber soup

6 Servings

Ingredients

Quantity Ingredient
1 cup Loosely packed cilantro; a few leaves reserved for garnish
1 Onion; quartered
2 larges Cucumbers; peeled, seeded and cut into chunks
½ cup Sour cream
1½ cup Plain low-fat yogurt
1 teaspoon Curry powder
¼ teaspoon Salt
¼ teaspoon White pepper (up to)
5 drops Hot red-pepper sauce
1¼ cup Chicken broth

Directions

From: AuburnQT@...

Date: Fri, 16 Aug 1996 15:00:46 -0400 (From the Time-Life series Healthy Home Cooking - Fresh Ways With Soups) By hand or with food processor, finely chop the cilantro, cucumber and onion. In a bowl, whisk together sour cream, 1 cup of the yogurt and all seasonings. Add cucumber mixture and chicken broth and stir well.

Refrigerate for at least one hour and serve in chilled bowls. Garnish with reserved cilantro leaves and a dollop of the remaining yogurt. (Editor's note: Best when made a day in advance.) 6 servings: 5 g. protein, 10 mg. cholesterol, 5 g. fat, 3 g. saturated fat, 165 mg. sodium.

Digest eat-lf.v096.n125

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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