Serves: 4
Total Calories: 804

3 cucumbers medium (8 inch each), peeled
1 (10 1/2-ounce) can chicken broth double-strength
1 clove garlic
2 cups plain yogurt
1/2 teaspoon salt
1/2 teaspoon white vinegar
8 drops hot pepper sauce
2 tomatoes medium, peeled, seeded, and chopped
1/4 cup green onion sliced, including some green
2 tablespoons celery minced
2 tablespoons parsley minced fresh
1 avocado medium, peeled and cubed

Slice cucumber in half lengthwise. With a spoon, remove seeds. Cut into 1-inch pieces. Place cucumbers, chicken broth, and garlic in a blender container. Cover and blend until puréed. Pour into a large pitcher. Whisk in yogurt, salt, vinegar, and hot pepper sauce. Cover and chill several hours.

Serve in large chilled mugs or bowls. Surround with small dishes of tomatoes, green onions, celery, parsley, and avocado.


Serve with sliced cold ham and pumpernickel rolls.

Nutritional Facts:

Serves: 4
Total Calories: 804
Calories from Fat: 43

More Recipes from the Simple Dishes/Summer Days Cookbook:
White Gazpacho