Los Angeles Times, 6/18/87 Place yogurt in strainer lined with cheesecloth. Leave overnight to drain in refrigerator. Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out juices. Drain. Rinse thoroughly. Puree cucumbers, a little at a time, in blender or food processor with walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly depending on whether you desire coarse or fine-textured soup. Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours. Thin soup with ice water to consistency preferred. Serve very cold, adding ice cube to each bowl. Top with remaining chives. Makes 10 servings. Note: Deep green shiny skin on a cucumber shows it has been waxed. Posted to rec.food.recipes by firstname.lastname@example.org (Christi Wilson) on 4 Aug 1994.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3591g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 402 (43%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 29.4mg||9 %|
|Sodium 587.3mg||20 %|
|Potassium 4040.5mg||106 %|
|Total Carbohydrate 106.7g||31 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 95g|
|Protein 46.8g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 944
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!