| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Loosely packed cilantro; a few leaves reserved for garnish |
| 1 |
|
Onion; quartered |
| 2 |
lg |
Cucumbers; peeled, seeded and cut into chunks |
| 1/2 |
c |
Sour cream |
| 1 1/2 |
c |
Plain low-fat yogurt |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper (up to) |
| 5 |
dr |
Hot red-pepper sauce |
| 1 1/4 |
c |
Chicken broth |
INSTRUCTIONS
From: AuburnQT@aol.com
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,
http://www.erols.com/hosey.
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