Ingredients
- 3 scallion (minced)
- 1 cucumber
- 240 ml packed watercress sprigs
- 230 ml low fat yogurt
- 16 ml wine vinegar (white)
- 10 ml olive oil
- 1 gr salt enough homemade type bread (white)
- some garlic
Tobasco to taste Croutons as accompaniment 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.
