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Receta Chilled Cucumber And Watermelon Soup

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Raciónes: 4

Ingredientes

Cost per serving $1.93 view details

Direcciones

  1. Refrigerate4 soup bowls.
  2. Using a juicer or possibly a food processor and a strainer, make cucumber and watermelon waters. If using a juicer, juice the cucumbers and season with a little salt. Clean the juicer and juice the 3 c. of watermelon into a separate container. Place both containers in the refrigerator.
  3. After 10 min any impurities will float to the top and can be easily removed. Or possibly, if using a processor and a strainer, cut the cucumbers into chunks and puree till smooth. Season with salt.
  4. Transfer the puree to a cheesecloth lined strainer set over a bowl. Press the puree with the back of the spoon to extract all the juice. Throw away pulp of puree. Repeat the same process using the watermelon.
  5. Cover both of the juices and chill. Remove any impurities which float to the top.
  6. Dill Oil:To prepare the dill oil, blanch herbs briefly in boiling water. Shock in ice water to preserve colour. Dry thoroughly.
  7. Puree in blender. Add in oil and incorporate.
  8. Chill overnight in a stainless steel or possibly glass bowl. Strain the next day through a cheesecloth-lined sieve. The oil can be refrigerated for up to 1 month in an airtight container.
  9. To Serve:In a separate container combine the chilled watermelon and cucumber juices. Add in fresh lemon juice and adjust seasoning. In the chilled bowls place a little of the diced cucumber, watermelon, and cantaloupe. Add in the crabmeat and sprinkle fresh dill over. Pour chilled soup over and drizzle with a little dill oil. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 4 servings
Calories 67  
Calories from Fat 4 6%
Total Fat 0.48g 1%
Saturated Fat 0.07g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 412mg 12%
Total Carbs 15.97g 4%
Dietary Fiber 1.9g 6%
Sugars 11.83g 8%
Protein 1.89g 3%
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