Recipe: Tasty Cucumber soup

Cucumber soup. Melt butter with the oil in a large saucepan over medium-high heat. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled.

Cucumber soup If you can find cucumbers with thin, unwaxed skins and small seeds — hothouse, Persian or Kirby. Peel cucumbers; halve lengthwise and remove seeds. In a blender, cover and puree cucumbers and broth in small batches. You can cook Cucumber soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cucumber soup

  1. You need of Oil.
  2. It’s of Carrot.
  3. Prepare of Green beans.
  4. It’s of Peas.
  5. You need of Cucumber.
  6. It’s of Seasoning.
  7. You need of Ginger powder.
  8. You need of Pepper.
  9. It’s of Onion.

This Cold Cucumber Soup can be made in just minutes, so you can whip it up, pop it in the fridge, and have it ready for supper when you get home from work in the evening. Coarsely chop green onions and cucumbers, combine all the ingredients together in your blender, then chill until ready for serving. In a colander set over a bowl, toss cucumbers with salt. Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth.

Cucumber soup instructions

  1. Saute paper and onions and tomatoes.
  2. And little water and allow it to boil.
  3. Add seasoning and ginger powder.
  4. Add the remaining vegetables.
  5. Serve after few minutes.

Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. If it separates, simply stir it until emulsified.) Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately.

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