Chilled Cucumber & Bell Pepper Soup
Chilled Cucumber and Bell Pepper Soup recipe
Yield
2 servingsPrep
10 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
white vinegar
|
|
| 2 | teaspoons |
olive oil
|
|
| 8 | ounces |
yogurt
|
|
| 1 | cup |
watercress
|
|
| 1 | each |
cucumbers
peeled, seeded, chopped |
|
| 3 | tablespoons |
scallions, spring or green onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
white vinegar
|
|
| 1E+1 | ml |
olive oil
|
|
| 231.2 | ml/g |
yogurt
|
|
| 237 | ml |
watercress
|
|
| 1 | each |
cucumbers
peeled, seeded, chopped |
|
| 45 | ml |
scallions, spring or green onions
minced |
|
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.
