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Recipes

Learning Kitchen

Cold Soups

6/27/2018

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Chilled Cucumber Yogurt Soup

"A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado."
Ingredients
  • 4 small seedless cucumbers - peeled and grated
  • 1 tablespoon fresh lemon juice
  • 1 bunch fresh mint leaves, chopped
  • 1 bunch fresh dill, chopped
  • 2 cloves garlic, crushed
 
  • 2 cups plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon salt (optional)
  • 1/4 cup raisins (optional)
Directions
  1. Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.
ALL RIGHTS RESERVED © 2018 Allrecipes.com 
Printed From Allrecipes.com 6/27/2018
 
 
 
 
 
 
 
 
Gazpacho
Ingredients
  • 4 large fresh tomatoes, peeled and diced
  • 1/2 English cucumber, peeled and finely diced
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup minced green onion
  • 1 large jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 pinch dried oregano
 
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 tablespoons thinly sliced fresh basil
Directions
  1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
  4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
ALL RIGHTS RESERVED © 2018 Allrecipes.com 
Printed From Allrecipes.com 6/27/2018
 
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    Yves Dechaine

    Yves is our Learning Kitchen Manager and has varied experience cooking.  He has a passion for helping people learn how to make delicious, economical food

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  • Home
  • Food Bank
  • Learning Kitchen
    • Recipes
  • Unique Boutique
  • Contact
  • Volunteering
  • Other Programs
    • Community Gardens >
      • Gardening Survey
    • Fredericton Food Rescue
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    • Volunteer Tax Clinic
  • News and Events
  • Donate
  • Photo Gallery
    • Our Team
  • Meals Made Simple