CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
CHILLED CUCUMBER BISQUE
Make and share this Chilled Cucumber Bisque recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Blend together cucumbers, zucchini, green pepper, onion, mayonnaise, sour cream or plain yogurt, raspberry vinegar, dill weed, salt, and lemon pepper until smooth in blender size batches.
- Chill for 2 hours.
- Garnish with fresh nasturtiums (optional), and small stalks from celery hearts.
Nutrition Facts : Calories 557.6, Fat 48, SaturatedFat 27.8, Cholesterol 124.4, Sodium 287.1, Carbohydrate 28.8, Fiber 4.4, Sugar 19.6, Protein 9.2
CHILLED CUCUMBER MINT SOUP
A simple and refreshing summer starter, this soup only takes minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
CHILLED CUCUMBER SOUP
Provided by Judy Goldwasser
Categories Soup/Stew Vegetarian Yogurt Cucumber Chill
Yield Serves 6
Number Of Ingredients 8
Steps:
- Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
- Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
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- Melt 4 tablespoons of butter in a large stockpot over medium flame. Add the onion and chopped cucumber and cook, stirring frequently, until onion is translucent and softened, about 5 minutes. Be careful not to brown the onion—reduce heat, if needed.
- Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until vegetables are very tender. Let cool slightly, then blend until smooth in a blender or food processor (you may need to do it in two batches—our blender handled it in one, though).
- In a medium bowl or 2-cup measuring cup, lightly beat egg yolks and whisk in cream to just combine. Set aside.
- Wipe out the stockpot with a paper towel, then melt the remaining 2 tablespoons of butter in it over medium heat. Add the flour and cook, whisking constantly, until lightly browned into a blond roux, 3 to 5 minutes. Return blended soup to pot and cook, whisking constantly, until soup is slightly thickened, 3 to 5 minutes.
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