Cucumber Spinach Soup Food

CUCUMBER, PEA & LETTUCE SOUP

Steps:

• Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
• Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

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.

COLD CUCUMBER AND SPINACH SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
• Add chicken stock,parsley, salt and pepper and bring to a boil.
• Reduce heat and simmer 20 minutes.
• Let cool, then puree in blender until smooth; chill thoroughly.
• Add remaining ingredients, except avacado and puree until smooth.
• Chill; taste and adjust seasoning.
• Just before serving,peel,seed and dice avocado and stir into soup.

CUCUMBER-SPINACH SOUP

Steps:

• Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender.
• Blender the soup.
• Return the soup to serving temperature and add the cream.
• Garnish with chopped scallions.

CUCUMBER GAZPACHO

Steps:

• Peel the cucumbers, if you'd like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers.
• In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining ingredients, slowly adding water to thin as desired. Taste and adjust as necessary.
• Transfer to bowls or cups. Top with non-dairy milk, sliced cucumbers, or fresh herbs. Enjoy immediately.