Cold Cucumber Soup Recipe – 50 Women Game Changers In Food – #7

Name: Cold Cucumber Soup Recipe – 50 Women Game Changers In Food – #7
Prep time: 3 h 17 min
Cook time: 3 h 17 min
Total time: 3 h 17 min
Yield: 6
Cuisine: Global
Ingredients: 8 cherry tomatoes, cut into 1/4-inch dice, for garnishing; 946 milliliters chicken stock; 710 milliliters Cucumber, enough to get after peeling and blending, plus some finely diced cucumber for garnishing; 15 fresh curry leaves, or 6 basil leaves, torn up; 2 Tbsps olive oil; 473 milliliters plain yogurt; 2 dried hot red chilies; 1 teaspoons salt, or to taste; 2 Tbsps urad dal (or yellow split peas); 1 Tbsp whole brown or yellow mustard seeds

Need a gluten free and vegetarian soup? Cold Cucumber Soup Recipe – 50 Women Game Changers In Food – #7 could be an outstanding recipe to try. This recipe makes 6 servings with 188 calories, 9g of protein, and 10g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have olive oil, yogurt, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 17 minutes.