Recipe - Chilled Curried Cucumber Soup

1 cup Loosely packed cilantro; a
few leaves reserved for
garnish
1 Onion; quartered
2 lg Cucumbers; peeled,
seeded and cut into chunks
One half cup Sour cream
1 One half cup Plain lowfat yogurt
1 teaspoon Curry powder
One fourth teaspoon Salt
One fourth teaspoon White pepper
3 (up to)
5 dr Hot redpepper sauce
1 One fourth cup Chicken broth

From: AuburnQT@aol.com

Date: Fri, 16 Aug 1996 15:00:46 0400
(From the TimeLife 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 eatlf.v096.n125

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.