Cucumber Pineapple Soup Food

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

PINEAPPLE, BASIL, AND CUCUMBER

Steps:

• Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

CHILLED CUCUMBER SOUP WITH PINEAPPLE

Steps:

• Peel the cucumber and halve lengthwise. Scrape out the the seeds and coarsely chop. Peel the pineapple, remove the stalk, and coarsely chop. Peel and coarsely chop the shallot. Rinse and dry the cilantro. Remove the leaves and coarsely chop.
• Puree the cucumber, pineapple, shallot, mineral water, lime juice, oil, salt, and 1 pinch of red pepper in the blender. Mix in the cilantro, and chill for 2 hours in the refrigerator. Remove from the refrigerator, and season to taste before serving.

CUCUMBER PINEAPPLE SOUP

Steps:

• add first 4 ingredients to a food processor and blend for 1 minute.
• add remaining ingredients and process until combined.
• pour through a mesh sieve into a bowl, pressing on solids, discard solids.
• chill 30-60 minutes, serve.

SALMON WITH SPICY CUCUMBER-PINEAPPLE SALSA

Steps:

• In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
• Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

CUCUMBER AND APPLE SOUP

Steps:

• In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
• Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
• Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
• TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.