Chilled Cucumber Basil And Mint Soup Recipes

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

TOMATO-CUCUMBER SOUP WITH BASIL

Steps:

• Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

CHILLED CUCUMBER MINT SOUP

Steps:

• Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
• Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
• Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

CHILLED CUCUMBER, BASIL, AND MINT SOUP

Steps:

• Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
• Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

CHILLED CUCUMBER MINT SOUP

Steps:

• Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
• Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.

CUCUMBER MINT SOUP

Steps:

• Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
• Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
• Stir before serving.

COLD CUCUMBER BASIL SOUP

Steps:

• In large bowl, combine yogurt, cucumber, basil, lemon juice, garlic and salt and pepper.
• Add water to desired consistency, about 1 cup.
• Refrigerate at least 1 hour before serving time.