| 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.
A Message from our Provider:
“Forbidden fruits create many jams”