Chilled Cucumber-yogurt Soup With Radishes
| 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 | t | Salt |
| 1 1/2 | t | Ground cumin |
| 1 1/2 | t | Curry powder |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 416
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 33.1mg
Sodium: 3890.5mg
Potassium: 1853.4mg
Carbohydrates: 50.8g
Fiber: 3.7g
Sugar: 43.4g
Protein: 32.1g