Chilled Curried Cucumber Soup Recipe
Servings: 6
Ingredients
- 1 c. cilantro loosely packed reserved some leaves for garnish
- 1 x onion quartered
- 2 lrg cucumbers peeled, seeded, and cut into chunks
- 1/2 c. lowfat sour cream
- 1 1/2 c. plain low-fat yogurt
- 1 tsp curry pwdr
- 1/4 tsp salt
- 1/4 tsp white pepper
- 3 dsh warm pepper sauce (3 to 5)
- 1 1/4 c. chicken broth
Directions
- By hand or possibly with food processor, finely chop the cilantro, cucumber and onion.
- In a bowl, whisk together lowfat sour cream, 1 c. of the yogurt and all seasonings. Add in cucumber mix and chicken broth and stir well.
- Chill for at least one hour and serve in chilled bowls. Garnish withreserved cilantro leaves and a dollop of the remaining yogurt. (Editor's note: Best when made a day in advance.)
- 6 servings5 g. fat
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 94 | |
| Calories from Fat 53 | 56% |
| Total Fat 6.01g | 8% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 226mg | 9% |
| Potassium 297mg | 8% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.2g | 3% |
| Protein 3.71g | 6% |
