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Coriander yogurt soup

Preparation time: 10 minutes, plus chilling,
Calories: 83 per portion

ingredients

serves 4
300 ml (1/2 pint) natural low-fat yogurt
150 ml (1/4 pint) tomato juice
300 ml (1/2 pint) semi-skimmed milk
1 garlic clove, crushed
1 small cucumber, peeled and finely diced
2 tablespoons chopped fresh coriander
salt and pepper
coriander sprigs, to garnish

method

1. Put the yogurt and tomato juice in a bowl and mix together thoroughly.

2. Stir in the milk, garlic, cucumber, most of the chopped coriander, and salt and pepper to taste. Chill for 2 hours.

3. Pour the soup into a tureen, and sprinkle with the remaining coriander. Garnish with coriander sprigs to serve.

Coriander is one of the oldest herbs in cultivation, The seeds are often used in Eastern cooking. The leaves are mildly aromatic.

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