Cool Cucumber Soup With Feta Recipes

COOL CUCUMBER SOUP

Steps:

• In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
• Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
• Good source of: Vitamin K.

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.

ICED CUCUMBER SOUP WITH MINT, WATERCRESS, AND FETA CHEESE

Steps:

• Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
• Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.

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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FETA & CUCUMBER BITES

Steps:

• Add the garlic, feta, ricotta and dill to a food processor and whizz until smooth but thick.
• Fill the middle of the cucumber with the cheese mix and smooth over. Cut into 3cm-thick slices. Sprinkle with cracked pepper and garnish with the dill fronds.

COLD CUCUMBER SALAD WITH FETA AND BELL PEPPER

Steps:

• Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
• Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

CHILLED GREEN SOUP WITH FETA

Steps:

• Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.
• Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.
• Pour into four bowls and top with the feta, marinating liquid and seeds.

CUCUMBER-FETA TOASTS

Steps:

• Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

COOL CUCUMBER SOUP WITH FETA

Steps:

• Peel and seed cucumbers.
• Place in blender.
• Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
• Pour mixture into large bowl.
• Stir in yogurt.
• Refrigerate at least two hours.
• You can make this soup the day before. Cover and chill.
• To serve: place soup in freezer for 30 minutes.
• Pour into individual bowls.
• Garnish with chopped hard boiled egg and chopped chives.
• Good for you, too!