Time 40m Yield 3 Number Of Ingredients 7 Steps:
Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes. Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Number Of Ingredients 10 Steps:
Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
Time 25m Yield 12 servings. Number Of Ingredients 11 Steps:
Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.
Number Of Ingredients 13 Steps:
Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, cooked potatoes and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup, except for a little bit if you want it to be chunkier, to a blender, and carefully puree until the soup is creamy. Add in the chunky soup that was left out and serve.
Time 10m Number Of Ingredients 7 Steps:
In small bowl combine cucumber, red pepper, sugar and vinegar. Add salt to taste. Add a splash of Tabasco, and drizzle in oil. Toss to coat. Serve.
Time 20m Yield 4 servings, serving size: 1 cup Number Of Ingredients 7 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.
Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
As per the recipe: Peel and slice the cucumbers. Melt the butter/marg in large saucepan and saute the onion until transparent. Stir in the flour. Add the stock and bring to a boil. Add the sliced cucumber and cook until tender. Puree in electric blender. Season to taste with salt and pepper and stir in lemon juice. Just before serving, mix in the cream. What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount. I use more onions, approx. 2 med-large. Don’t use more lemon juice as it changes the taste of the soup. Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don’t put sour cream in the pot and only serve with sour cream as garnish. It’s yummy.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk) Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3 Put into refrigerator to chill Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.
Time 10m Yield Serves 4 in bowls or 12 in small cups Number Of Ingredients 7 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.
