| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Tomato juice |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Salt |
| 10 |
oz |
Frozen corn |
| 1 |
|
Green pepper; diced |
| 1 |
md |
Zucchini; chopped |
| 18 |
oz |
Plain yogurt |
| 1 |
bn |
Scallions; sliced |
INSTRUCTIONS
Cost: $ - Preparation Time: 25 minutes Difficulty Level: 2 - Servings: 4
1. Heat all ingredients except yogurt to boiling in 4 quart dutch oven.
Reduce heat and simmer, uncovered, until vegetables are crisp/tender.
2. Remove from heat; cool for 10 minutes. Stir yogurt into soup until
smooth. Heat over medium heat, stirring constantly, until just hot. Make
sure not to boil it.
3. Transfer to a large bowl and chill for 5 hours or overnight.
NUTRITIONAL INFORMATION per serving 200 Calories, 11g Protein, 34g
Carbohydrates, 2g Fat, 10mg Cholesterol, 850mg Sodium Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 25, 1997
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