Chilled Cucumber Soup
* exported from bigoven * 
 
 
recipe by :vegetarian times, august 2002 
serving size :4 
cuisine : 
main ingred. : 
categories :egg free soups/stews 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 large  english cucumber --peeled, seeded,
  and chopped
1 cup  chopped fresh dill
3 Tbsp  fresh lemon juice
1 cup  vegetable stock
4 cup  plain low- or nonfat yogurt
2   scallions, white part only --trimmed, chopped
  salt --to taste
  freshlyground black pepper --to taste
  lemon slices --for garnish
  dill sprigs --for garnish
 
combine ingredients in blender and puree until fairly smooth. adjust 
seasonings to taste. cover tightly and chill at least 3 hours. garnish 
with dill sprigs and lemon slices before serving. 
 
this recipe yields 4 servings. 
 
  per serving: 160 cal; 14g prot; 1g total fat (0 sat. fat); 24g carb.;
  5mg chol; 45mg sod.; 2g fiber.
 
wine suggestion: raw cucumbers, citrus and yogurt pair well with 
sauvignon blanc. try mason cellars napa valley sauvignon blanc. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 43 calories; 1g fat (19.1% 
calories from fat); 2g protein; 8g carbohydrate; 1g dietary fiber; 1mg 
cholesterol; 407mg sodium. exchanges: 1/2 grain(starch); 0 fruit; 0 fat. 
 
-- 
(ID: 5605) Mirror: rec.food.recipes: Sat, Oct 23, 2004


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