Cool Cucumber Soup With A Cucumber Herb Relish Recipes

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.

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.

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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Steps:

• 1. Peel and seed the cucumber. Use one to make a cup of small dice and set it aside, then coarsely chop the rest. Puree in a blender or food processor with the buttermilk, chopped herbs, 1/2 teaspoon salt, and the zest and juice from 1 lemon. Chill. 2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest. 3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.

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.

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.