Cucumber Soup I

Cucumber Soup I Recipe from Lebanon - Refreshing and Healthy

Region / culture: Lebanon | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cucumber soup is a refreshing and light dish that is perfect for hot summer days. This chilled soup is easy to make and is a great way to use up an abundance of cucumbers from your garden or local farmer's market.

History

Cucumber soup has been enjoyed for centuries in various cultures around the world. It is believed to have originated in Eastern Europe, where cucumbers are a popular ingredient in many dishes. The soup is typically served cold and is a favorite during the summer months.

Ingredients

1 medium-sized cucumber, peeled (save some as garnish)
2 spring onions
1 clove of garlic, crushed and finely chopped
1 carton of natural, low-fat plain yogurt (approximately 8 oz (227 g))
2.5 oz (71 g) of sour cream
1 tbsp of fresh mint, chopped (save a few leaves as garnish)
1 tsp of lemon juice
salt and freshly ground black pepper

How to prepare

Finely grate or chop the cucumber into a bowl to collect any liquid.
Finely chop the white bulbs of the spring onions along with approximately 3 inches of the green stalks.
Combine all the ingredients, including the cucumber juice.
Season with salt and pepper according to taste.
Refrigerate until chilled.
To serve, spoon the mixture into individual dishes and garnish with thinly sliced cucumber and sprigs of fresh mint or chopped mint.

Variations

Add a handful of fresh dill or parsley for extra flavor.
For a creamier soup, you can add avocado or coconut milk.
Garnish with a drizzle of olive oil or a dollop of Greek yogurt.

Cooking Tips & Tricks

Be sure to peel the cucumber before using it in the soup to remove any bitterness.

- For a smoother texture, you can blend the soup in a blender or food processor before chilling.

- Adjust the amount of garlic and mint to suit your personal taste preferences.

- For a creamier soup, you can add more sour cream or yogurt.

Serving Suggestions

Serve the cucumber soup as a starter or light lunch with a side of crusty bread or a salad.

Cooking Techniques

Chilling the soup before serving helps to enhance the flavors and refresh the palate.

Ingredient Substitutions

You can use Greek yogurt or coconut yogurt as a dairy-free alternative.

- Substitute the mint with basil or cilantro for a different flavor profile.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the cucumber soup in chilled bowls or glasses for an elegant presentation. - Garnish with a sprinkle of paprika or a drizzle of olive oil for added color and flavor.

Pairing Recommendations

Pair the cucumber soup with a crisp white wine or a sparkling water with a slice of lemon.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days.

- Serve chilled straight from the refrigerator or allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Approximately 100 calories per serving

Carbohydrates

Approximately 10 grams per serving

Fats

Approximately 5 grams per serving

Proteins

Approximately 3 grams per serving

Vitamins and minerals

Cucumber soup is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (yogurt and sour cream) and may not be suitable for those with dairy allergies.

Summary

Cucumber soup is a low-calorie and nutritious dish that is rich in vitamins and minerals. It is a great option for a light and refreshing meal.

Summary

Cucumber soup is a light and refreshing dish that is perfect for summer. This chilled soup is easy to make and is a great way to enjoy the flavors of fresh cucumbers. Serve it as a starter or light lunch for a delicious and nutritious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cucumber Soup I. It was a warm summer day, much like today, and I was browsing through an old cookbook that belonged to my mother. As I flipped through the pages, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Cucumber Soup I.

The recipe was simple yet intriguing, and I couldn't wait to give it a try. I gathered all the ingredients I needed and set to work in the kitchen. As I chopped the fresh cucumbers and onions, the sharp scent filled the air, bringing back memories of my childhood. I remembered my own mother making this soup on hot summer days, serving it chilled with a dollop of sour cream on top.

As the soup simmered on the stove, I could hardly contain my excitement. The aroma wafting through the kitchen was mouthwatering, and I knew this soup would be a hit with my family. When it was finally ready, I ladled it into bowls and garnished it with a sprinkle of dill. I took a tentative sip, and my taste buds exploded with delight. The soup was cool and refreshing, with a tangy kick from the vinegar and a subtle sweetness from the cucumbers.

I was hooked. From that moment on, Cucumber Soup I became a staple in my repertoire of recipes. I made it for family gatherings, potlucks, and even just for myself on lazy summer afternoons. Every time I served it, it was met with rave reviews and requests for the recipe. I was proud to share this special dish with others, knowing that it had been passed down through generations of women in my family.

Over the years, I made a few tweaks to the original recipe, adding a squeeze of lemon here or a handful of fresh herbs there. Each change enhanced the flavors and made the soup even more delicious. I loved experimenting with different variations, always striving to perfect this beloved dish.

One day, I was invited to a cooking competition in my neighborhood. The theme was summer soups, and I knew immediately that I had to enter my Cucumber Soup I. I spent days perfecting my recipe, adjusting the seasonings and garnishes until it was just right. When the day of the competition arrived, I was nervous but excited to showcase my creation.

As I presented my soup to the judges, I held my breath, waiting for their verdict. They each took a spoonful and savored the flavors, their faces lighting up with delight. When they announced me as the winner, I felt a surge of pride and joy. My Cucumber Soup I had triumphed over the competition, earning accolades and praise from all who tasted it.

That moment was a turning point for me. It solidified my love for cooking and inspired me to continue exploring new recipes and techniques. I started a blog where I shared my culinary adventures, including my famous Cucumber Soup I recipe. It quickly became a hit, with readers from around the world trying it out and raving about its deliciousness.

Now, as I sit in my kitchen surrounded by cookbooks and memories, I can't help but smile at the journey that led me to this recipe. It may have started with a chance discovery in an old cookbook, but it has since become a cherished tradition in my family. I will always be grateful for that fateful day when I stumbled upon the recipe for Cucumber Soup I, a dish that has brought so much joy and flavor into my life.