Chilled Cucumber Soup With Fiery Yogurt Sauce Food

CHILLED CUCUMBER SOUP

Chilled Cucumber Soup image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds cucumber, peeled and cut into chunks
4 yellow tomatoes, cut into chunks
1 yellow bell pepper, cut into chunks
1/3 cup chopped white onion
2 tablespoons sherry vinegar
4 teaspoons minced fresh dill
4 teaspoons minced fresh parsley
2 cloves garlic, smashed
1 teaspoon sugar
Kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes

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 AND YOGURT SOUP

Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

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