Chilled Cucumber And Bell Pepper Soup (hh) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 centiliter: Garlic, minced and mashed
8 ounce: Low-fat yogurt,
-to paste with 1/4t salt,
1 cup: Packed watercress sprigs,
Enough homemade-type white,
-rinsed and spun dry,
-bread, crusts removed and
1: Cucumber,
-rest torn into sm. pieces,
-peel/seed/chop fine,
-to measure 1/2 cup,
3 tbsp: Minced scallion,
1 tbsp: White-wine vinegar,
Tobasco to taste,
2 tsp: Olive oil,
Croutons as accompaniment,
Directions:
In a blender blend the garlic paste with the bread, the vinegar, the
oil, the yogurt, the watercress, and salt and black pepper to taste
until the mixture is smooth. Stir in the cucumber, the bell pepper,
the scallion, and the Tobasco; chill the soup for 20 minutes, and
serve it with the croutons.
Source from luhu.jp
oil, the yogurt, the watercress, and salt and black pepper to taste
until the mixture is smooth. Stir in the cucumber, the bell pepper,
the scallion, and the Tobasco; chill the soup for 20 minutes, and
serve it with the croutons.
Source from luhu.jp