Cold Cucumber Soup With Fresh Coriander Recipes

COLD CUCUMBER SOUP WITH FRESH CORIANDER

Steps:

• Peel the cucumbers and chop them coarsely. Chop the scallions.
• Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
• Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.

COLD CUCUMBER AND AVOCADO SOUP

Steps:

• Peel cucumber and cut into 4 pieces.
• Quarter avocado, removing pit, and peel.
• Cut scallion into large pieces.
• In a blender puree all ingredients until smooth and season with salt and pepper.
• Serve soup garnished with coriander.

COOL AS A CUCUMBER SOUP

Steps:

• In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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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.

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.