Cucumber And Apple Soup Recipes
CHILLED CUCUMBER APPLE SOUP
Steps:
- Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
CUCUMBER SOUP
In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CUCUMBER AND APPLE SOUP
This recipe comes from "The Ballykissangel Cookbook". Ballykissangel is the fictional Irish village in the popular BBC TV drama series of the same name, that was on air a few years ago. I'm not a big soup fan, but this one sounds really interesting, especially as it can be served hot or cold. The original recipe calls for chicken stock, but then that wouldn't be very vegetarian (!), so I'll leave it to you what sort of stock you use. Hot and cold serving suggestions are at the end of the cooking instructions, but either way I think this would be a good alternative to gazpacho. You'll need to add extra time for chilling if serving this cold.
Provided by Mrs B
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
- Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
- Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
- TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.
Nutrition Facts : Calories 96.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.1, Carbohydrate 18, Fiber 2.8, Sugar 10.9, Protein 1.5
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