Chilled Curried Yellow Squash Soup
INGREDIENTS:
1 c Loosely packed cilantro; a
-few leaves reserved for
-garnish
1 Onion; quartered
2 lg Cucumbers; peeled,
-seeded and cut into chunks
1/2 c Sour cream
1 1/2 c Plain low-fat yogurt
1 ts Curry powder
1/4 ts Salt
1/4 ts White pepper
3 -(up to)
5 dr Hot red-pepper sauce
1 1/4 c Chicken broth
1 c Loosely packed cilantro; a
-few leaves reserved for
-garnish
1 Onion; quartered
2 lg Cucumbers; peeled,
-seeded and cut into chunks
1/2 c Sour cream
1 1/2 c Plain low-fat yogurt
1 ts Curry powder
1/4 ts Salt
1/4 ts White pepper
3 -(up to)
5 dr Hot red-pepper sauce
1 1/4 c Chicken broth
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 eat-lf.v096.n125