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Receta Crispy Cucumber Soup
by Global Cookbook

Crispy Cucumber Soup
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  Raciónes: 4

Ingredientes

  • 2 1/2 x hothouse (seedless) cucumbers peeled
  • 2 Tbsp. chopped garlic
  • 1 c. Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or possibly chicken broth)
  • 4 c. plain nonfat yogurt
  • 1 c. coarsely-minced fresh mint leaves
  • 1 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
  • 4 lrg red radishes cut 1/4" dice

Direcciones

  1. Slice 2 hothouse cucumbers into 1-inch pcs and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add in the garlic, broth, 3 c. yogurt, 3/4 c. mint leaves and lemon juice. Process well in a blender or possibly food processor till smooth. Remove to a bowl.
  2. Whisk in the remaining c. of yogurt and the remaining 1/4 c. mint leaves. Season with salt and pepper.
  3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.
  4. This recipe yields 4 servings.
  5. Comments: Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add in a crunchy texture. If hothouse cucumbers are not available, substitute the hard garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.