CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
- Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
- Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.
BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer, side dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams
CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES
Steps:
- Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top with radishes and serve.
CHILLED CUCUMBER AND YOGURT SOUP
From Cardamom & Coriander by Simon Morris. Posted here for ZWT6 and my use since it's a library book. From the start I'm wary of chilled soups but I love Indian food and this looks like raita for an appetizer. Yum! Maybe this will be the soup that changes my heart... Cooking time does not include chilling
Provided by Ma Field
Categories Asian
Time 11m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cucumber in blender. Add the yogurt. Add remaining ingredients and process until smooth.
- Chill at least 2-4 hours or overnight.
Nutrition Facts : Calories 88.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.6, Sodium 350, Carbohydrate 8.8, Fiber 0.7, Sugar 6.7, Protein 4.9
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