Cucumber chilled soup

Cucumber chilled soup

Veronica Brandy

Here is a recipe of cucumber chilled soup with apple and coriander which concentrates all you can think is the coolest. This soup of cucumber, apple and coriander is so cool that you could very well decline it in granita.

Difficulty: Easy

Time: 15 minutes of preparation and two hours of rest

Ingredients cucumber chilled soup 

Serves 4:

  • 1 cucumber
  • 5 Granny Smith apples
  • 4 small white onions
  • 1 untreated lime
  • 8 cl of extra virgin olive oil
  • 8 sprigs of fresh cilantro
  • 2 sprigs of dill
  • ½ teaspoon Tabasco
  • Black pepper
  • Salt
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Préparation cucumber chilled soup 

Peel the apples
Cut the apples into quarters and remove cores and seeds
Peel the cucumber and cut into thick slices
Extract 4 fine zest of lemon
Squeeze the lemon to extract juice
Peel and coarsely chop the onions
Pour apple wedges, sliced cucumber, onion, coriander leaves, lemon juice, the dill, olive oil and tabasco into the bowl of a mixer
Mix it all finely
Season with salt and pepper at your convenience
Place the soup in the refrigerator for 1 hour
Serve in frosted glasses long and garnish with lemon zest

Ideas, tips & tricks

Verrines fans will be happy to serve this soup in small glass containers.
You can decorate with a few shrimp. Lovers of aniseed flavors can also add some sliced fennel to the drug.
You can spread pepper generously and replace the Tabasco by  Espelette or cayenne pepper. A little dash of vodka can also help to season the mixture.

If you are really hot, put the chilled soup in the freezer and let set until it gets the consistency of semi-ice.

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Cucumber chilled soup