Chilled Cucumber Garlic Soup Food

CHILLED CUCUMBER SOUP

Steps:

• Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
• Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
• Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

CHILLED CUCUMBER GARLIC SOUP

Steps:

• Line a sieve with cheesecloth (muslin) and place over a large bowl.
• Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
• Discard the captured liquid and place the yogurt in the bowl.
• Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
• Mix well.
• Stir in the vinegar or lemon juice.
• Cover and chill for 1 hour.
• Before serving, season to taste with salt and pepper.
• Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
• Serve well chilled.
• NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
• They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
• When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
• It has a superior flavor, less water and far fewer seeds.
• Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

COLD CUCUMBER SOUP

Steps:

• Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
• Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
• Refrigerate for at least 1 hour. Serve chilled.

COLD CUCUMBER SOUP

Steps:

• Mix ingredients.
• Chill overnight, or at least 3-4 hours.
• YUM!
• This also works well in smaller servings as a counterpoint to spicy foods (like raita).