Late Summer Cucumber Soup
Serves 6
This is an excellent recipe for the generous crop of cucumbers that oh-so-many gardens are brimming with at this time of year. Blended with spinach and herbs, it provides a powerhouse of nutrients.
1 large unpeeled Lebanese cucumber
3 cups (750 ml) baby spinach leaves
3/4 cup (180 ml) flat-leaf parsley
4 spring onions, including tops, trimmed and chopped
1 1/2 cups (350 ml) reduced-salt vegetable stock
1 cup (250 ml) plain Greek yoghurt, divided
3 Tsp (15 ml) fresh lemon juice
Salt (optional)
2 grated radishes
1 1/2 Tbsp (30 ml) chopped fresh chives
Freshly ground black pepper
Reserving 1/4 of the cucumber for garnish, coarsely chop remaining 3/4 and place in blender or food processor. Set aside.
Blanch spinach, parsley and spring onions briefly by placing in strainer and plunging into pot of hot water until slightly wilted, approximately 1 minute. Quickly remove from pot, shake off excess liquid and add to blender containing cucumber. Add vegetable stock, 3/4 cup (180 ml) yoghurt and lemon juice. Purée until smooth, adding a little more vegetable stock if needed.
Add salt to taste if you wish. Cover and refrigerate until chilled, about 2 hours.
To make garnish, grate remaining cucumber and squeeze dry. Place in small bowl, along with grated radishes and minced chives. Toss lightly with fork.
To serve, spoon chilled soup into small bowls. Top with 1 tsp (5 ml) yoghurt and garnish of grated cucumber mixture. Dust with a grating of fresh black pepper.
Each serving contains: 276 kilojoules; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (6 g sugars, 1 g fibre); 91 mg sodium
source: "Cool Summer Soups", alive Australia #22, Summer 2014
Late Summer Cucumber Soup
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.