Cool As A Cucumber Soup Shooters Recipes

COOL CUCUMBER SOUP

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.

COOL AS A CUCUMBER SOUP

Steps:

• In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.

COOL CUCUMBER SOUP

Steps:

• Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
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COOL CUCUMBER SOUP

Steps:

• 1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.
• 2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.

GREEN GAZPACHO SOUP SHOOTERS

Steps:

• Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
• Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
• Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
• Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

COOL AS A CUCUMBER SOUP

Steps:

• Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
• Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
• For a heartier version of this soup, add a cup or so of cold, cooked barley.
• For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
• Per serving:
• Calories: 88
• Total fat: 2g
• Protein: 5g
• Fiber: 1g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 166mg