Chilled Cucumber and Yogurt Soup
"Chilled Cucumber and Yogurt Soup Soup can be made up to 2 days ahead; store,covered, in refrigerator. Stir in yogurt just before serving. This recipe is not suitable to freeze. 2 cucumbers(560g), peeled, seeded and chopped. 1 pear(150g), chopped 1 gherkin(30g) chopped 200g carton low-fat plain yogurt. 11/2 cups water 1 small chicken stock cube, crumbled 1/4 cup fresh mint leaves Blend or process all ingredients until smooth. Cover, refrigerate several hours before serving. Serves 4. Calories 64 per serve. ----- CentreTravel https://centretravel.blogspot.com Disclaimer: “CentreTravel assumes no responsibility or liability for any errors or omissions in the content of this page. The information contained in this site is provided on an “as is” basis with no guarantees of completeness, accuracy, usefulness or timeliness…” Disclaimer: “This post contains copyrighted material the use of which has not always been specifically authorized by the copyright owner.” ...