Chilled Cucumber and Ginger Soup Recipe

Chilled Cucumber and Ginger Soup Recipes

Ingredients :

12 small English (hothouse) cucumbers, peeled and seeded

3 tsp sea salt

2 tsp peeled and grated fresh ginger

freshly ground black pepper to taste

3/4 cup (6 oz / 180g) plain (natural) yogurt

1 small English (hothouse) cucumber, peeled, seeded and sliced, for garnish

dill sprigs, for garnish

Method :

Slice cucumbers in half lengthwise. Sprinkle with 2 tbsp salt, place in a colander and allow to stand for 30 minutes. Rinse cucumbers well under cold water. Roughly chop and place in a food processor. Add ginger, remaining salt and pepper. Process until mixture forms a thick puree, about 20 seconds.

Transfer 1 cup (8 oz / 250g) puree to a bowl. Cover and refrigerate. Firmly press remaining puree through a fine sieve to produce a clear cucumber-flavored liquid. Discard solids. Cover and refrigerate cucumber liquid. The puree and liquid should be left in refrigerator for 1 hour.

Place 1/4 cup (2 oz / 60g) cucumber puree in center of each serving bowl. Pour cucumber liquid around pulp. Top each serving with 2 tbsp yogurt. Garnish with cucumber slices and dill sprigs.

Serves 3-4

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