Chilled Cucumber Soup
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 4 4oz Persian cucumbers, 3 coarsely chopped, 1 peeled & diced
- 1/2 C ice cubes
- 1/4 C cold water
- 1/4 olive oil
- 1 t lemon juice
- 2 small jalapenos, seeded & minced
- 2 T shredded mint leaves
- Salt
- 1/2 C celery leaves
- 1/4 C plain Greek yogurt
- Extra virgin olive oil for drizzling
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
In blender, combine chopped cucumbers, ice, water, olive oil, lemon juice & half each of jalapeño, mint; puree. Season with salt & pepper and chill.
Meanwhile, blanch celery leaves in boiling salted water 5 seconds. Drain, rinse & squeeze dry. Finely chop.
Pour cucumber soup into bowls & garnish with celery leaves, diced cucumber, Yogurt & remaining jalapeño & mint. Drizzle with olive oil & serve
You'll also love
- Aunt Fanny's Pasta Soup with... 0/5 (0 Votes)
- Hot Apple Cider with Caramel Vodka 0/5 (0 Votes)
- Sundried Tomato Hemp Pesto 0/5 (0 Votes)
- Sw. Potatoes Stuffed with Black... 1/5 (1 Votes)
- Tangy Cucumber and Avocado Salad 0/5 (0 Votes)
Review this recipe