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A Light, Cold Yogurt Soup

Source: Madhur Jaffrey's Quick & Easy Indian Cooking
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
A light, delightful cold soup for a warm summer day. And, it needs no cooking! I tend to make mine with low-fat yogurt but you could just as easily use the creamier variety.
2 1/2 cups plain yogurt
4 cups chicken stock
1/2 teaspoon peeled and very finely grated fresh ginger
1/2 cup peeled and finely diced cucumber
1/2 cup peeled, seeded, and finely diced tomato
1/8 teaspoon cayenne pepper
2 teaspoons finely chopped fresh mint or cilantro, or a mixture of both
Salt to taste
Freshly ground black pepper
Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly add the stock, mixing it as you do so. Add all the remaining ingredients and mix. Refrigerate until needed. Stir well before serving.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 135
Fat. Total: 2g
Protein: 14g
Carbohydrates, Total: 13g
Sodium: 280mg
% Cal. from Fat: 13%
Cholesterol: 9mg
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