Chilled Cucumber and Bell Pepper Soup
- 1 clove garlic minced
- 1 tablespoon white vinegar
- 2 teaspoons olive oil
- 8 ounces yogurt
- 1 cup watercress
- 1 each cucumbers peeled, seeded, chopped
- 3 tablespoons scallions, spring or green onions minced
- 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 Tobasco; chill the soup for 20 minutes, and serve it with the croutons.
garlic, white vinegar, olive oil, yogurt, watercress, cucumbers, scallions
Taken from recipeland.com/recipe/v/chilled-cucumber-bell-pepper-so-43853 (may not work)