Chilled cucumber and bell pepper soup (hh)

Yield: 2 servings

Measure Ingredient
1 clove Garlic, minced and mashed to paste with 1/4t salt
\N \N Enough homemade-type white bread, crusts removed and rest torn into sm. pieces to measure 1/2 cup
1 tablespoon White-wine vinegar
2 teaspoons Olive oil
8 ounces Low-fat yogurt
1 cup Packed watercress sprigs, rinsed and spun dry
1 \N Cucumber, peel/seed/chop fine
3 tablespoons Minced scallion
\N \N Tobasco to taste
\N \N Croutons as accompaniment

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.

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