Chilled Cucumber And Bell Pepper Soup Recipe
Servings: 2
Ingredients
- 1 cl Garlic, chopped and mashed to paste with 1/4t salt Sufficient homemade-type white bread, crusts removed and rest torn into sm. pcs to measure 1/2 c.
- 1 Tbsp. White-wine vinegar
- 2 tsp Extra virgin olive oil
- 8 ounce Low-fat yogurt
- 1 c. Packed watercress sprigs, rinsed and spun dry
- 1 x Cucumber, peel/seed/chop fine
- 3 Tbsp. Chopped scallion Tobasco to taste Croutons as accompaniment
Directions
- In a blender blend the garlic paste with the bread, the vinegar, the oil, the yogurt, the watercress, and salt and black pepper to taste till the mix is smooth. Stir in the cucumber, the bell pepper, the scallion, and the Tobasco; refrigeratethe soup for 20 min, and serve it with the croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 2 servings | |
| Calories 123 | |
| Calories from Fat 73 | 59% |
| Total Fat 8.33g | 10% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 61mg | 3% |
| Potassium 335mg | 10% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.34g | 4% |
| Protein 4.81g | 8% |
