Cold cucumber soup

soups 490 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Cold cucumber soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
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Light and refreshing cold cucumber soup is prepared according to the principle of Spanish gazpacho, only cucumbers will be the main ingredient instead of tomatoes. A little yellow tomatoes are added to them, which will preserve the characteristic greenish color of the soup and at the same time fill the cucumbers with a richer flavor. Additional ingredients include bell peppers, onions, fresh herbs and spices. The soup is whipped in a blender, strained and cooled. Serve with a sprinkle of vegetable scraps and crunchy croutons fried in spicy garlic oil. A refreshing, nutritious and healthy snack for a sultry day.

Ingredients

Directions

  1. Combine the cucumbers and tomatoes in a blender, setting aside 1/4 cup each. each vegetable to serve. Add bell peppers, onions, vinegar, 1 tsp each. dill and parsley, 1 clove of garlic and sugar; chop until smooth. Strain the mixture through a fine sieve into a bowl, pressing the flesh with the back of a spoon to extract as much liquid as possible. Add 1 tsp. salt. Refrigerate for about 1 hour.
  2. Meanwhile, prepare the croutons: Heat a skillet over low heat, add olive oil and garlic. Then add the bread cubes and the remaining 3 tsp. dill and parsley. Cook, stirring occasionally, until golden brown and crisp, 10-15 minutes. Remove the garlic. Pour the soup into chilled bowls. Dice the set cucumbers and tomatoes; sprinkle them over the soup. Garnish with croutons.

Cold cucumber soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy

Light and refreshing cold cucumber soup is prepared according to the principle of Spanish gazpacho, only cucumbers will be the main ingredient instead of tomatoes. A little yellow tomatoes are added to them, which will preserve the characteristic greenish color of the soup and at the same time fill the cucumbers with a richer flavor. Additional ingredients include bell peppers, onions, fresh herbs and spices. The soup is whipped in a blender, strained and cooled. Serve with a sprinkle of vegetable scraps and crunchy croutons fried in spicy garlic oil. A refreshing, nutritious and healthy snack for a sultry day.

Ingredients

Directions

  1. Combine the cucumbers and tomatoes in a blender, setting aside 1/4 cup each. each vegetable to serve. Add bell peppers, onions, vinegar, 1 tsp each. dill and parsley, 1 clove of garlic and sugar; chop until smooth. Strain the mixture through a fine sieve into a bowl, pressing the flesh with the back of a spoon to extract as much liquid as possible. Add 1 tsp. salt. Refrigerate for about 1 hour.
  2. Meanwhile, prepare the croutons: Heat a skillet over low heat, add olive oil and garlic. Then add the bread cubes and the remaining 3 tsp. dill and parsley. Cook, stirring occasionally, until golden brown and crisp, 10-15 minutes. Remove the garlic. Pour the soup into chilled bowls. Dice the set cucumbers and tomatoes; sprinkle them over the soup. Garnish with croutons.

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