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Cold cucumber soup with yogurt and fresh basil
3 posters
Page 1 of 1
Cold cucumber soup with yogurt and fresh basil
Cold cucumber soup with yogurt and fresh basil
Step 1: Place all ingredients in the bowl of a food processor with 1/2 cup of the chicken stock or spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining chicken stock or water to the desired consistency. (I use it all to get more soup)
Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled – it will thicken some. Optional - place the soup in the freezer for 30 minutes before serving.
Step 3: Ladle soup in chilled soup bowls or cocktail glasses.
Step 4: Place a small dab of crème fresh or sour cream on top, toss a few pieces of the tomato and/or pepper casually on top of soup and garnish with the basil leaves.
Coarse ground pepper (optional as garnish)
Serve immediately.
The soup can be refrigerated up to 2 days.
- 1 3/4 lbs seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ chunks)
- ¼ medium onion – skinned
- 1-2 garlic clove (preference) – skinned
- 1 jalapeño – stem removed, halved and seeded
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup (or brown sugar)
- 1 teaspoon sea salt
- 1–6oz non-fat plain yogurt
- ½ – ¾ chicken stoke (or water) to taste
- 1 medium yellow tomato – seeded and cut into 1/8” cubes or 1/4 red bell pepper chopped into small pieces for garnish
- tiny basil top leaves as garnish
- small dab of crème fresh or sour cream as garnish
Step 1: Place all ingredients in the bowl of a food processor with 1/2 cup of the chicken stock or spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining chicken stock or water to the desired consistency. (I use it all to get more soup)
Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled – it will thicken some. Optional - place the soup in the freezer for 30 minutes before serving.
Step 3: Ladle soup in chilled soup bowls or cocktail glasses.
Step 4: Place a small dab of crème fresh or sour cream on top, toss a few pieces of the tomato and/or pepper casually on top of soup and garnish with the basil leaves.
Coarse ground pepper (optional as garnish)
Serve immediately.
The soup can be refrigerated up to 2 days.
naturesvr- Posts : 4
Join date : 2010-12-26
Location : Anguilla, British West Indies (Caribbean)
Re: Cold cucumber soup with yogurt and fresh basil
Wow. Looks super. I can't wait to try it. The syrup/sugar surprised me. Interesting.
Recipe Option
I also used good old full fat natural plain yogurt for the recipe last night...hey, it was Chistmas. I will probably do this for both the cucumber and zuccinni versions.
naturesvr- Posts : 4
Join date : 2010-12-26
Location : Anguilla, British West Indies (Caribbean)
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