Cold Cucumber And Yogurt Soup Food

EASY AND CREAMY CUCUMBER YOGURT SOUP

Steps:

• Prepare the cucumber as described above- skin and seeds removed and chopped.
• Also, prepare the avocado by removing the pit and peel.
• In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
• Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
• Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.

FRAGRANT CUCUMBER & YOGURT SOUP

Steps:

• Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
• When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.

COLD CUCUMBER SOUP

Steps:

• Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
• In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
• Puree until smooth, about 1 minute.
• Check seasoning and add salt if necessary.
• Chill at least an hour before serving.
• Makes 3 cups

CHILLED CUCUMBER YOGURT SOUP

Steps:

• Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

CHILLED CUCUMBER AND YOGURT SOUP

Steps:

• Coarsely grate 1½ cucumbers and finely dice the rest. Put the grated cucumber in a colander over a bowl and chill for 10 minutes.
• Whisk the garlic and chilli into the yogurt and season well. Finely chop the mint, reserving some small leaves to use as a garnish, then stir into the yogurt.
• Squeeze the moisture from the grated cucumber, then add the cucumber to the yogurt with the lemon juice and enough water to bring the mixture to a soupy consistency (about 250ml). Whizz until smooth with a hand blender or liquidiser. Chill until ready to serve.
• Scatter the diced cucumber and reserved mint leaves over the top. Serve with warm flatbreads and a drizzle of olive oil.

YOGURT AND CUCUMBER SOUP

Steps:

• Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
• Refrigerate several hours or overnight.
• Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

COLD CUCUMBER SOUP WITH YOGURT AND DILL

Steps:

• Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
• Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.

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.

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).

CHILLED CUCUMBER AND YOGURT SOUP

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.

COLD CUCUMBER AND YOGURT SOUP

Steps:

• Peel the cucumber, and cut into chunks. Trim the scallion of coarse outer leaves, keeping the tender green; chop it and the white part into rough pieces. Put the cucumber and scallion along with the chicken broth and yogurt in a food processor or a blender, and spin until well blended. Season with salt and pepper and a grating of fresh ginger. Pour into a chilled soup bowl, and sprinkle the herbs on top.
• Variation
• Use fish stock instead of chicken broth, and add about 1/3 cup cooked salmon broken into flakes. Decrease the amount of yogurt to 2 teaspoons, and purée everything together in a blender or a food processor.