Chilled Avocado-Cucumber Soup

Chilled Avocado-Cucumber Soup

Ingredients

•     1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
•     1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
•     1/2 teaspoon finely grated lemon zest
•     1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
•     1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
•     1 jalapeno, seeded and coarsely chopped
•     1 cup nonfat plain yogurt
•     1 cup cold water
•     1 1/2 teaspoons coarse salt
•     1/4 teaspoon freshly ground pepper
•     1 tablespoon fresh lemon juice

Directions

    Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.

Cucumber Soup 2

Cucumber Soup 2


Ingredients
  

•     11 large cucumbers (about 8 pounds), divided $
•     1/4 cup honey, divided
•     1/4 cup rice wine vinegar
•     1 ripe avocado, peeled and seeded
•     2 teaspoons chopped fresh dill
•     1/4 teaspoon salt
•     1/4 teaspoon freshly ground black pepper
•     Cracked black pepper (optional)
•     Dill sprigs (optional)

Preparation

    Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
    Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
    Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
    Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

Creamy Cucumber Soup

Creamy Cucumber Soup

Ingredients

•     1 tablespoon extra-virgin olive oil
•     2 cloves garlic, minced
•     1 small onion, diced
•     1 tablespoon lemon juice
•     4 cups peeled, seeded and thinly sliced cucumbers, divided
•     1 1/2 cups vegetable broth, or reduced-sodium chicken broth
•     1/2 teaspoon salt
•     1/4 teaspoon freshly ground pepper
•     Pinch of cayenne pepper
•     1 avocado, diced
•     1/4 cup chopped fresh parsley, plus more for garnish
•     1/2 cup low-fat plain yogurt

Instruction

    Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
    Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill

Ingredients

•     2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
•     1 1/2 cups plain Greek yogurt
•     3 tablespoons fresh lemon juice
•     1 small shallot, chopped
•     1 garlic clove
•     1/3 cup loosely packed dill
•     1/4 cup loosely packed flat-leaf parsley leaves
•     2 tablespoons loosely packed tarragon leaves
•     1/4 cup olive oil, plus more for drizzling
•     Salt
•     Fresh ground white pepper
•     1/2 red onion, finely chopped

Instruction

    In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
    Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

Chilled cucumber soup

Chilled cucumber soup

ingredients
• 60g butter
• 1 onion, diced
• 3 cucumbers, roughly chopped
• 1.5l chicken stock
• ½ bunch of chives, chopped
• ½ bunch of parsley, leaves chopped
• Juice of 2 lemons
• 200ml single cream

Instruction
1. Melt the butter in a large pan and sauté the onions over a medium heat for 4–5 minutes, until softened. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes. Add the stock, bring to the boil then reduce the heat again. Season well, and leave to simmer for 5 minutes.
2. Add the chives, parsley and lemon juice and cook for a further 5 minutes.
3. Transfer to a blender and purée until smooth (in batches, if necessary). Place the soup in a bowl, allow to cool at room temperature then refrigerate until cold. Pour into a large thermos or two to take to your picnic, then whisk in the cream and season to taste there.