Difference between revisions of "Cucumber Soup"
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* 1 tbsp chopped fresh [[parsley]] | * 1 tbsp chopped fresh [[parsley]] | ||
| − | == | + | == Procedures == |
# In a large saucepan, warm the [[oil]] over medium heat. | # In a large saucepan, warm the [[oil]] over medium heat. | ||
# Add the [[cucumber]]s, [[onion]], and red pepper. | # Add the [[cucumber]]s, [[onion]], and red pepper. | ||
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# Serve hot, topped with a tablespoon of [[yogurt]] and sprinkling of [[parsley]]. | # Serve hot, topped with a tablespoon of [[yogurt]] and sprinkling of [[parsley]]. | ||
| − | [[Category:Guatemalan | + | [[Category:Guatemalan cuisine]] |
| − | [[Category: | + | [[Category:Soup Recipes]] |
| + | [[Category:Broth Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
| − | + | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
Latest revision as of 11:25, 15 July 2012
Description
Serve with Garlic Shrimp and rice.
Ingredients
- 1 tbsp vegetable oil
- 1 lb hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cup low sodium chicken broth (remove fat)
- ground pepper to taste
- small amount of salt (optional)
- ¼ cup plain, non-fat yogurt
- 1 tbsp chopped fresh parsley
Procedures
- In a large saucepan, warm the oil over medium heat.
- Add the cucumbers, onion, and red pepper.
- Cook until all the vegetables are tender, about 15 minutes.
- Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
- Remove from heat.
- In a blender or food processor, puree the soup until very smooth and then return it to the saucepan.
- Bring to a simmer and season to taste with salt (optional) and pepper.
- Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.
