Put cucumber, soup, milk, sour cream and seasonings in blender.
Blend 1 minute.
Chill several hours or overnight.
To serve, stir and pour into small bowls or cups.
Garnish.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a food processor or blender, puree garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt and a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnish with shrimp, lime juice and olive oil if desired.
In a saucepan, melt butter over medium-low heat.
Add onion, cook 10 minutes.
Add broth and potato; bring to a boil.
Reduce heat to low, simmer, uncovered, 10 minutes.
Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
Let soup cool slightly.
Working in batches in blender, puree soup mixture until smooth.
Transfer to 2 quart bowl.
Whisk in yogurt, salt and pepper until well blended.
Cover; refrigerate until well chilled.
When ready to serve, stir in dill.
Garnish if desired.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
peel and cut the cucumber very small and thin.
mix cucumber with the yogurt and sour cream and add salt and pepper to taste.
put this mix in the refrigeretaror for 2 hours.
sprinkle the chopped mint. and serve.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Peel cucumber, cut in half lengthwise and scoop out seeds.
Cut cucumber and onions into 1 inch pieces.
Place in blender.
Add soup and water.
Puree until smooth.
Add sour cream and pepper sauce.
Puree just to blend.
Chill thoroughly.
Garnish with cucumber slices.
Serves 6.
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Combine soup, milk, cucumber, green pepper, olives and hot sauce in blender or processor. Blend 2 minutes. Add sour cream and lemon juice; mix well. Chill at least 4 hours. Garnish with sliced cucumber and paprika. Yields 6 to 8 servings.
he ends off the courgettes / cucumber. Roughly chop along with the
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.
Cut cucumber lengthwise, hollow out.
Fill with mixture, press back together, chill 2 hours, slice.
Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.
Divide the soup among four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.
ieve. Chill.
Add 1 cucumber, peeled, seeded, and grated, 1
Place tomatoes and cucumber in food processor with scallion, cilantro, garlic, tabasco, salt, pepper, and enough tomato juice to almost cover. Process about 1 minute until still slightly coarse. Adjust seasoning. Serve very cold. Garnish with yogurt and diced cucumber.
Boil the stock in medium pot over high heat; then add the minced garlic.
Reduce heat to low and let simmer about 5 minutes.
Remove the pot from heat; cool to room temperature.
Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
In food processor, puree in batches until smooth.
Chill in fridge.
Serve soup in bowls garnished with yogurt, paprika and radish slices.
Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.
Place the cucumber, scallions and butter in a saucepan.
Cover with a circle of wax paper cut to fit the inside of the pan exactly.
Simmer over low heat for 19 minutes.
Discard the paper and add flour.
Stir in the chicken broth and lemon juice.
Simmer for 10 minutes.
Add salt if necessary.
Puree the soup in the blender and chill in the refrigerator for 4 hours.
Garnish each bowl with sour cream and dill weed.
Makes 6 servings.
Boil milk, onion and bay leaf, then leave 10 minutes to infuse.
Peel cucumber.
Slice in half lengthwise; remove seeds. Slice into chunks; blanch 2 minutes, then drain.
Melt butter; add cucumber, sugar, salt and pepper.
Cover; cook 15 minutes.
Add stock and chopped potato; cook further 15 to 20 minutes.
Rub through a sieve or liquify, then chill.
Serve cold with cucumber slices and a swirl of cream in each bowl to garnish.