Cold summer cucumber and melon soup

soups 513 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Cold summer cucumber and melon soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy
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Cucumber is an ideal ingredient for summer dishes and soups, as it is 95% water, which means it is excellent thirst quencher and refreshing in hot weather. Add juicy aromatic melon and an equally juicy celery stalk to it, cut everything into cubes and mix with refreshing mint, cilantro and green onions. Chili pepper will add spice. Allow the vegetables to cool and juicing, then add lemon juice, olive oil and yogurt for a softer and creamier finish. You will like the soup with its interesting and unusual taste and indescribable aroma. Such an exotic replacement for summer okroshka.

Ingredients

Directions

  1. In a large bowl, combine cucumbers, chives, melon, pepper, celery, vinegar, herbs, drizzle with olive oil and salt (cucumbers will make a lot of water). Place the bowl in a large pot of ice water for 30 minutes to chill the vegetables. In another bowl, combine 15 ml yogurt. olive oil, a little lemon juice and parsley. Refrigerate.
  2. Pour the chilled soup into bowls and serve.

Cold summer cucumber and melon soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy

Cucumber is an ideal ingredient for summer dishes and soups, as it is 95% water, which means it is excellent thirst quencher and refreshing in hot weather. Add juicy aromatic melon and an equally juicy celery stalk to it, cut everything into cubes and mix with refreshing mint, cilantro and green onions. Chili pepper will add spice. Allow the vegetables to cool and juicing, then add lemon juice, olive oil and yogurt for a softer and creamier finish. You will like the soup with its interesting and unusual taste and indescribable aroma. Such an exotic replacement for summer okroshka.

Ingredients

Directions

  1. In a large bowl, combine cucumbers, chives, melon, pepper, celery, vinegar, herbs, drizzle with olive oil and salt (cucumbers will make a lot of water). Place the bowl in a large pot of ice water for 30 minutes to chill the vegetables. In another bowl, combine 15 ml yogurt. olive oil, a little lemon juice and parsley. Refrigerate.
  2. Pour the chilled soup into bowls and serve.

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