Cucumber Soup Soppa På Gurka Food

MARINATED CUCUMBER SALAD (INLAGD GURKA)

Steps:

• Wash and peel the cucumber. Slice as thin as possible (you may want to use a mandolin).
• Place the cucumber slices into a wide-mouthed jar, or other container with a lid.
• Add the remaining ingredients.
• Cover the jar and shake well until the sugar is dissolved.
• Marinate in the refrigerator at least one hour before serving.
• Leftovers will keep in the fridge for up to a week.

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)

Steps:

• Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
• Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
• Let stand 2-3 hours in refrigerator before serving.

CHILLED CUCUMBER SOUP WITH SHRIMP

Steps:

• In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
• Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

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.

CUCUMBER SOUP

Steps:

• Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
• Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.