Light Cucumber Soup Food

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

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.

COOL CUCUMBER SOUP

Steps:

• In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
• Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
• Good source of: Vitamin K.

CHILLED CUCUMBER SOUP

Steps:

• Place cucumber, green onions, lemon juice, dill, yogurt, chicken stock, salt, and black pepper in a blender. Puree until smooth; chill at least 1 hour before serving.

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

SPICY CUCUMBER SOUP WITH YOGURT BY SY

Steps:

• Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
• Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
• Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
• Put into refrigerator to chill
• Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.

CUCUMBER AND LETTUCE SOUP

Steps:

• MethodCombine the cornflour and milk in a bowl , mix well and keep aside.Heat the butter in a deep non-stick pan, add the cucumber and lettuce and sauté on a medium flame for 2 minutes.Add 2 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.Allow the mixture to cool completely, once cooled blend in a mixer till smooth.Transfer the mixture back into the same deep non-stick pan, add the cornflour-milk mixture, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Serve hot with bread croutons.

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.

CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT

Steps:

• First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.