Yogurt Cucumber And Spearmint Soup Recipes

EASY AND CREAMY CUCUMBER YOGURT SOUP

Steps:

• Prepare the cucumber as described above- skin and seeds removed and chopped.
• Also, prepare the avocado by removing the pit and peel.
• In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
• Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
• Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

YOGURT, CUCUMBER AND SPEARMINT SOUP

Steps:

• In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
• Transfer to a bowl, cover and refrigerate 3 hours or overnight.
• To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.

CHILLED CUCUMBER AND YOGURT SOUP

Steps:

• Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

FRAGRANT CUCUMBER & YOGURT SOUP

Steps:

• Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
• When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.

YOGURT AND CUCUMBER SOUP

Steps:

• Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
• Refrigerate several hours or overnight.
• Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.