Cucumber Seaweed Soup Recipes

SIMPLE CUCUMBER SOUP

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.

CUCUMBER SEAWEED SOUP

Steps:

• Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling. Add the tofu and heat through, about 5 minutes. Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.
• Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300°F oven for about 10 minutes. Crumble the nori and divide it and the cucumber slices among 4 soup bowls. Ladle the hot soup over them and serve immediately. Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.

CUCUMBER AND MARINATED SEAWEED SALAD

Steps:

• Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
• Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.

CUCUMBER SOUP

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.