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Chilled Curried Cucumber Soup Recipe

by Global Cookbook

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

1. By hand or possibly with food processor, finely chop the cilantro, cucumber and onion.
2. 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.
3. 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.)
4. 6 servings5 g. fat

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