Here’s another nearly-instant cold soup. While cucumbers may not be the most nutritious of vegetables, they are undoubtedly one of the most refreshing. On a very hot day, if you want to be as cool as one, serve this lilting cucumber soup.
Recipe information
Yield
6 servings
Ingredients
2
cups low-fat plain yogurt or soy yogurt
1
large cucumber, peeled, seeded, and grated (or 1/2 large English cucumber)
1
/4 cup minced fresh cilantro or parsley
2
scallions, thinly sliced
1 to 2
teaspoons good-quality curry powder, or to taste
Salt to taste
Need to make a substitution?
Preparation
Step 1
Combine all the ingredients, plus 2 cups water, in a serving container and stir together well. If time allows, cover and refrigerate for about an hour before serving to allow the flavors to blend.
Menu
Step 2
Cold Curried Cucumber Soup (this page)
Step 3
Warm pita bread
Step 4
Curried Potato-Tomato Salad (page 57)
Step 5
Fruited Bulgur Salad (page 48)
nutrition information
Step 6
Calories: 74
Step 7
Total Fat: 1g
Step 8
Protein: 6g
Step 9
Carbohydrate: 9g
Step 10
Cholesterol: 6mg
Step 11
Sodium: 84mg