Chilled Cucumber Soup With Chicken Stock
|Fresh coriander||1 Bunch (100 gm)|
|Onions||2 , roughly chopped|
|Cucumbers||4 , peeled (Seeded And Sliced)|
|Low fat yogurt||600 Milliliter (Natural)|
|Freshly ground black pepper||1|
|Skimmed chicken stock||500 Milliliter|
|Curry powder||1 Teaspoon|
|Natural low fat yogurt||75 Milliliter|
|Coriander leaves||75 Milliliter (For Garnish)|
Wash coriander thoroughly.
Chop leaves and stalks in a food processor.
Add onions and cucumbers, process until finely chopped.
In a large bowl combine yogurt with curry powder and sauce, season to taste with salt and freshly ground pepper.
Whisk chicken stock and cucumber mixture into yogurt.
Cover and refrigerate for at least 2 hours.