In a saucepan saute green onions in butter until tender.
Add broth and dill weed.
Bring to a boil; simmer 5 minutes.
Add cucumber; simmer 2 to 3 minutes, until tender-crisp.
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.
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.
1. Peel and slice cucumbers.
2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill.
3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending.
5. Add oil, lemon juice and salt to taste.
6. Strain through a fine strainer.
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.
Parboil the cucumber slices for 10 minutes.
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.
oil.
Add the sliced cucumber and cook until tender.
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.
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.
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.
Simmer cucumber and onions for 20 minutes in just enough water to cover.
Pour into blender.
Add mashed potatoes.
Blend well. Add chicken broth and milk while motor is going.
Salt and pepper to taste.
Chill or serve hot.
Put
all
ingredients in blender; blend well.
Then put in pan and bring to a slow boil.\tStir often.
Turn off heat. Stir again.
Let cool.
Serve very cold or serve hot.
Blender is used to blend
cucumbers.
Add other ingredients; blend thoroughly.
Chill.
Serves 4.
Great on a hot summer day with crackers or bread.
Trim scallions, retaining most of the green ends and chop. Peel potatoes and cucumber and cut into cubes.
Heat oil and add all ingredients.
With lid on, cook over medium heat for about 10 minutes.
Add hot chicken stock; bring to boil, then simmer slowly with lid off until vegetables are tender.
Liquidize in blender; adjust seasoning, strain, cool and refrigerate overnight.
Serve in chilled bowls with chopped fresh chives.
Yield:
4 to 6 servings.
he ends off the courgettes / cucumber. Roughly chop along with the
Blend all ingredients, except salt and pepper, in blender and puree until almost smooth.
You may have to blend in batches. Pour into saucepan and heat slowly, stirring often, until almost a boil.
Season with salt and pepper.
This can be served hot or cold.
Garnish with parsley or dill sprigs.
Pass the croutons. This is a wonderful way to use all those cucumbers in the garden.
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.
day.).
2. FINISH SOUP Remove bones from slow cooker