Chilled Cucumber And Bell Pepper Soup

Recipe Ingredients

10		Garlic - minced and mashed
		Paste with 1/4t salt
		Enough homemade-type white - bread, crusts remove
		Torn into sm. Pieces - to measure 1/2 cup
1 tablespoon	15ml	White-wine vinegar
2 teaspoons	10ml	Olive oil
8 oz	227g	Low-fat yogurt
1 cup	16g / 0.6oz	Packed watercress sprigs - rinsed and spun dry
1		Cucumber - peel/seed/chop fine
3 tablespoons	45ml	Minced scallion
		Tabasco to taste
		Croutons as accompaniment

Recipe Instructions

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 Tabasco; chill the soup for 20 minutes, and serve it with the croutons.

Source:
Cooking Light, June 1995, page 74

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