The unicorn cooks brings you one other low carb recipe. Recipes for this full-flavored, raw tomato-based soup abound. Ours is topped with a dollop of cilantro spiked bitter cream, a tasty mixture.
2 medium cucumbers (8 ounces every), peeled
1 yellow pepper
1⁄4 small crimson onion
2 kilos ripe tomatoes (5 medium), peeled, seeded, and chopped
1⁄ 2 to 1 small jalapeño chili, seeded
3 tablespoons recent lime juice
2 tablespoons extra-virgin olive oil
1⁄4 plus
1⁄8 teaspoon salt
⁄14 cup reduced-fat bitter cream or plain low-fat yogurt
1 tablespoon milk
4 teaspoons chopped recent cilantro
Instructions:
1. Chop half of 1 cucumber, half of yellow pepper,
and all of onion into 1 ⁄4-inch items; put aside. Reduce remaining cucumbers and yellow
pepper into giant items.
2. In blender or in meals processor with knife blade connected, puree giant items of cucumber and yellow
pepper, tomatoes, jalapeño, lime juice, oil, and 3⁄ 4 teaspoon
salt till easy. Pour puree into bowl; add cut-up cucumber, yellow pepper, and onion. Cowl
and refrigerate till nicely chilled, at the very least 6 hours or as much as in a single day.
3. Put together cilantro cream: In small bowl, stir bitter cream, milk, cilantro, and remaining 1/8 teaspoon salt
till easy. Cowl and refrigerate.
4. To serve, prime soup with dollops of cilantro
cream. Makes about 5 cups or 4 first-course servings.
