Lime Cucumber Soup With A Kick Recipes

CUCUMBERS WITH A KICK

Steps:

• peel cucumber.
• add into a storage container ( i use ziplock)
• seed lemon squeezing all juices into storage container and as much pulp as desired ( microwave lemon 10 seconds and roll to extract all the juice)
• add salt ( and if desired your chili powder)
• place lid on container and shake
• eat immediatly
• OR leave in fridge a day or so and by all means drink the juice!

JELLIED CUCUMBER, HERB AND LIME SOUP

Steps:

• In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
• Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
• Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
• When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.

HOMEMADE CUCUMBER-LIME HARD SELTZER

Steps:

• Muddle 4 slices of cucumber in a cocktail shaker. Fill shaker with 1 cup of ice cubes, lime juice, and vodka. Cover and shake until chilled, 15 to 20 seconds. Fill 2 rocks glasses with ice and strain cocktail over. Top with club soda. Garnish with remaining cucumber slices.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

CHILLED TOMATILLO AND CUCUMBER SOUP

Steps:

• Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
• Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut 5 minutes. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

CUCUMBER-LIME MARTINI

Steps:

• Fill a cocktail shaker with ice; add vodka, orange-flavored liqueur, lime juice, sparkling water, and sugar. Cover and shake until the outside of shaker has frosted. Strain into chilled martini glasses.

LIME-CUCUMBER SOUP WITH A KICK

Steps:

• Grate the zest from the lime and squeeze the juice. Add the zest and juice to a food processor or blender with all of the remaining ingredients except the tequila and the garnish, if using. Blend until smooth. Strain the mixture into a bowl, pressing on the solids to release as much liquid as possible. If desired, strain the mixture again. Cover and refrigerate until chilled through, at least 30 minutes.
• Just before serving, add the tequila and mix well. Ladle into individual bowls and serve immediately, garnished if you like.