Chilled Cucumber Soup With Alaskan King Crab Recipes

CHILLED CUCUMBER SOUP

Steps:

• Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
• Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
• Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

ULTRA-EASY CHILLED CUCUMBER SOUP

Steps:

• Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
• Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
• Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
• Chill overnight, serve with a sprinkle of fresh chopped chives.
• Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.