Fragrant Cucumber 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.

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.

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE

Steps:

• Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
• Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
• Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

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.

CUCUMBER-YOGURT SOUP WITH FRESH DILL

Steps:

• Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
• Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
• Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.

DELIGHTFUL CUCUMBER SOUP

Steps:

• Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
• Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.

CHILLED CUCUMBER YOGURT SOUP

Steps:

• Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
• To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

YOGURT, CUCUMBER AND SPEARMINT SOUP

Steps:

• In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
• Transfer to a bowl, cover and refrigerate 3 hours or overnight.
• To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.