| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1995 | 1 | servings | ||
INGREDIENTS
| 2 1/4 | c | Plain yogurt |
| 1 1/4 | lb | Pickling cucumbers; trimmed, peeled, |
| ; cut into 1-inch | ||
| ; pieces. | ||
| 2 | Garlic cloves; minced | |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Curry powder |
| 1/4 | ts | Ground ginger; (generous) |
| Thinly sliced radishes |
INSTRUCTIONS
Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Ladle soup into bowls. Top with radishes and serve. Serves 6. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 442 Calories (kcal); 20g Total Fat; (38% calories from fat); 24g Protein; 46g Carbohydrate; 70mg Cholesterol; 3472mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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