Best Iced Cucumber Soup With Mint Watercress And Feta Cheese Recipes

ICED CUCUMBER SOUP

Steps:

• Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
• In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
• Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
• Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.

COOL CUCUMBER SOUP WITH FETA

Steps:

• Peel and seed cucumbers.
• Place in blender.
• Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
• Pour mixture into large bowl.
• Stir in yogurt.
• Refrigerate at least two hours.
• You can make this soup the day before. Cover and chill.
• To serve: place soup in freezer for 30 minutes.
• Pour into individual bowls.
• Garnish with chopped hard boiled egg and chopped chives.
• Good for you, too!

CUCUMBER MINT SOUP

Steps:

• Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
• Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
• Stir before serving.