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
scroll for more
Chilled Curried Cucumber Soup
Servings: 6
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
scroll for more
