Cucumber Soup

cucumber soup ++ the pear and plum

Down with salads…. lets make soup!  This is actually a summer recipe that I didn’t get a chance to post back when i wasn’t wearing a scarf to bed.  You know… the good ole days.

(original recipe from here)

ingredients:

  • 1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
  • 1/4 medium red onion – skinned
  • 1 garlic clove – skinned
  • 1 jalapeño – stem removed, halved and seeded
  • 8 large mint leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1, 6 ounce non-fat plain yogurt
  • 1/2 to 3/4 cup spring water to taste
  • 1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
  • tiny mint leaves as garnish
  • lemon oil as garnish [I didnt use this]
directions:
  1. Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
  2. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
  3. Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.

tags: Side dish, Dinner, Lunch, Alternatives to bread, july, august, veggie soups

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