Chilled Curried Cucumber Soup

Chilled Curried Cucumber Soup 1 cup of Loosely packed cilantro 1 Onion, quartered 2 large cucumbers, peeled, 1/2 cup of sour cream 1 1/2 cup of plain low-fat yogurt 1 teaspoon of Curry powder 1/4 teaspoon of salt 1/4 teaspoon of white pepper 3 - 5 drops of hot red-pepper sauce 1 1/4 cup of chicken broth From: AuburnQT@aol.com Date: Fri, 16 Aug 1996 15:00:46 -0400 (From the Time-Life series Healthy Home Cooking - Fresh Ways With Soups) By hand or with food processor, finely chop the cilantro, cucumber and onion. In a bowl, whisk together sour cream, 1 cup of the yogurt and all seasonings. Add cucumber mixture and chicken broth and stir well. Refrigerate for at least one hour and serve in chilled bowls. Garnish with reserved cilantro leaves and a dollop of the remaining yogurt. (Editors note: Best when made a day in advance.) 6 servings:  5 g. protein, 10 mg. cholesterol, 5 g. fat, 3 g. saturated fat, 165 mg. sodium. Digest eat-lf.v096.n125 From the EAT-LF recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.