Recipes

August 13, 2014

The Mailbox: Reader recipe requests

Bologna suggestion, request for cuke soup.

Looking for bologna

Margaret Rhode of Rancho Cordova was looking for a place to buy good old-fashioned bologna. We heard from several readers and featured their recommendations in the Mailbox two months ago. Shirley Herbold of Sacramento recently suggested Rhode try the German Deli located at 5859 Auburn Blvd. in Sacramento. She said it’s a marvelous place.

RECIPE

Chilled cucumber soup

Prep time: 30 minutes

Chill time: 1 hour

Serves 4

Karen Austin of Grass Valley enjoyed a cold cucumber soup at a gathering recently. She was unable to track down who prepared it, so she asked the Mailbox for help in finding a recipe.

This do-ahead recipe would make a refreshing accompaniment to a light dinner on a summer evening or serve it with a Caesar salad and bread for lunch with friends.

INGREDIENTS

1 cup chicken broth

1/4 cup chopped green onions

Salt to taste

1 teaspoon crumbled dill weed, extra for garnish

1 clove garlic, chopped

2 strips lemon peel

2 tablespoons lemon juice

1 cup plain yogurt

1 cup sour cream

2 English cucumbers, peeled, seeded and chopped

Chives and lemon slices for garnish

INSTRUCTIONS

Combine chicken broth, onions, salt, dill weed, garlic, lemon peel, lemon juice, yogurt and sour cream in blender or food processor and blend until smooth. Add cucumbers, turning machine on and off quickly so that cucumber is grated, not liquefied. Chill for at least one hour. Garnish with fresh dill, chives and lemon slices.

Per serving using low sodium chicken broth, lowfat plain yogurt: 193 cal.; 7 g pro.; 12 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 30 mg chol.; 250 mg sod.; 1 g fiber; 5 g sugar; 61 percent calories from fat.

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