Tuesday, August 03, 2010

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Cucumber Soup 2 Ways

I got the recipe for this from Gluten-Free Girl's recent blog post. I never thought to make popsicles out of soup before but why not? I call them soupsicles. The soup is meant to be eaten cold anyway.

The recipe is very simple. Basically throw all the ingredients into a blender turn it on and chill in the refrigerator and you're done. It's as easy as that. I managed to forget the soda water when I made the soup so added it in before eating it the next day. I'm not used to using kosher salt so I think I added a little too much cuz it turned out a bit salty but still edible. :D

Here's the simple recipe as posted on Gluten Free Girl's blog. I recommend you check her blog out too though cuz she's got some great pics of the soup and her popsicles.

3 large cucumbers, peeled
1 tbsp fine-chopped fresh dill
1 tbsp fine-chopped fresh mint
2 tsp champagne vinegar
24 ounces plain full-fat yogurt
2 tbsp grapeseed oil
1/4 cup soda water
Kosher salt & cracked black pepper

Chop 2 of the cucumbers and throw them into the blender. Remove the seeds from the third cucumber. Throw the seeds into the blender, then fine dice and set aside the rest of the cucumber for garnishing later.

Put the rest of the ingredients into the blender and mix it all up. Season to taste.

Refrigerate the soup for at least 1 hour before eating, and preferably overnight. Top each bowl of soup with a handful of fine-diced fresh cucumber.

Cucumber Soup

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