Cold Soups

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