Chilled Cucumber Soup With Garlic Croutons Recipes

CHILLED CUCUMBER GARLIC SOUP

Steps:

• Line a sieve with cheesecloth (muslin) and place over a large bowl.
• Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
• Discard the captured liquid and place the yogurt in the bowl.
• Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
• Mix well.
• Stir in the vinegar or lemon juice.
• Cover and chill for 1 hour.
• Before serving, season to taste with salt and pepper.
• Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
• Serve well chilled.
• NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
• They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
• When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
• It has a superior flavor, less water and far fewer seeds.
• Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.

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.

CHILLED CREAMY CUCUMBER SOUP

Steps:

• Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

CHILLED CUCUMBER SOUP WITH GARLIC CROUTONS

Steps:

• Make croutons: Preheat oven to 400F. Spread bread cubes on large rimmed baking sheet. In 4-cup microwave-safe container, combine olive oil, butter, and garlic. Cover and microwave until butter is melted, about 1 minute. Drizzle mixture over bread cubes and toss to combine. Bake until browned and lightly crisp, about 15 minutes, stirring occasionally. Transfer croutons to paper towels to drain. Immediately sprinkle generously with sea salt. Allow to cool while making soup. Make soup: In blender, puree cucumber (in batches if necessary) until smooth, transferring as blended to fine-mesh sieve set over large bowl. Strain mixture through sieve. Whisk in sour cream and vinegar. Transfer bowl to freezer and freeze mixture, stirring occasionally, until chilled, about 30 minutes. To serve, ladle soup into bowls and garnish with chives. Serve croutons and diced cucumbers and tomatoes alongside, to be added as desired.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

COLD CUCUMBER SOUP

Steps:

• Saute onion in hot oil 5 minutes over medium heat.
• Add garlic and cucumber and cook 3 minutes more.
• Add broth, lime juice, and sugar.
• Boil.
• Reduce heat and cover and cook for 20 minutes.
• Cool for a few minutes.
• Puree in a blender.
• Add yogurt, dill, salt and pepper to taste.
• Blend again.
• Chill and serve in icy cold bowls.
• Garnish with scallions.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

COLD CUCUMBER SOUP

Steps:

• Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
• Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
• Refrigerate for at least 1 hour. Serve chilled.