Cucumber Soup is perfect for hot summer days. Quick and easy to make and filled with refreshing ingredients. Use young cucumbers that do not need to peel, you will increase the nutritional value of soup.
Ingredients :
- 2 tablespoon of extra-virgin olive oil
- 2 cloves of garlic, minced
- 2 small onion,
- 2 tablespoon of lemon juice
- 5 cups peeled, seeded and thinly sliced cucumbers,
- 2 cups of chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground pepper
- 1 avocado,
- 1/4 cup of chopped fresh parsley, plus more for garnish
- 1/2 cup of plain yogurt
Heat oil in a large saucepan over medium-high heat. Add garlic and onion, cook, stirring occasionally, until tender, for about 5 minutes. Add lemon juice and cook for about 1-3 minute. Add cucumber slices,chicken broth, salt, pepper, bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, for about 6-8 minutes. Transfer the soup to a blender. Add avocado and parsley, blend on low speed until smooth.
Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with chopped parsley, if desired.
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