Chilled Cucumber Soup with Cilantro Olive Oil Drizzle
Total Steps
9
Ingredients
12
Tools Needed
1
Related Article
KitchinspirationsIngredients
- pinch sea salt
- Non-stick spray
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoons finely chopped cilantro
- splash freshly squeezed lemon juice
- 1 cup fat free unflavoured yogurt
- 1 cup buttermilk(optional)
- 1 cup low sodium chicken stock
- 1 cup low sodium vegetable stock(optional)
- 3 cloves garlic
- 4 shallots
- 1 English cucumber
Instructions
Step 1
Make this a day or two in advance to allow flavours to combine.
Step 2
Heat a cast iron pan and spray with non-stick spray lightly.
Step 3
Sauté shallots until translucent, add the garlic and stir just until you smell it. Remove from heat immediately. Allow to cool completely.
Step 4
Add cucumbers to a deep bowl, add cooled onion, garlic and yogurt and start blending with an immersion blender. Add stock little by little until the desired consistency is achieved. Season with sea salt and pepper to taste.
Step 5
Store in refrigerator for up to 3 days. Stir well before serving.
Step 6
Cilantro oil
Step 7
Mix both oil, cilantro and pinch of salt.
Step 8
Mash cilantro gently with the back of a spoon (I used my gorgeous olive wood mortal and pestle from Provence). Set aside at room temperature until ready to serve.
Step 9
Pour cucumber soup into serving bowls, drizzle with the cilantro oil, serve chilled.