Strawberry Cucumber Veloute Recipes

Steps:

• Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Steps:

• Puree the strawberries and cucumber in a blender or food processor.
• Add the mint, peppers and yogurt.
• Blend until smooth and uniform in colour.
• Chill for at least 2 hours before serving.

Steps:

• Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
• Place berries and cukes in bowl and chill.
• Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
• When ready to serve salad, pour sesame oil and dressing over and toss.