Cold cucumber soup with spicy yogurt in shots
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 41, total fat 0 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 3 mg, sodium 310 mg, sugar 5 G.
Calories 41, total fat 0 G., saturated fats 1 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 3 mg, sodium 310 mg, sugar 5 G.
This cold cucumber soup is ready in minutes: just blend cucumbers, honey, salt, and pepper. Let it cool thoroughly, then pour into glasses and serve as a refreshing appetizer, drizzled with spicy yogurt sauce with jalapeños.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cucumber soup
- 1 long seedless cucumber, sliced 1cm thick.
- Coarse salt and freshly ground black pepper
- 1 teaspoon of honey
- Additionally: 45 ml shot glasses.
Sauce
- Half a small jalapeño pepper, stemmed and thinly sliced
- 1 teaspoon of honey
- 0.5 tsp hot smoked paprika
- 0.5 tsp cumin
- 0.5 cup white yogurt
- 0.5 tsp red wine vinegar
- Coarse salt
- 1 cucumber, sliced into sticks
- Juice of half a lemon
- Freshly ground black pepper
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Cooking the dish according to the recipe:
- Place the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (be careful not to incorporate too much air into the soup). You may need to stop the blender to push the cucumbers toward the blade. Season with salt and pepper, and drizzle with a little honey for a little sweetness. Transfer the soup to a small bowl, then transfer to a larger bowl filled with ice water to chill, about 3 hours.
- Prepare the sauce:
Meanwhile, combine the chili pepper, honey, paprika, and cumin in a small bowl and mash well with the back of a spoon to combine. If you have a mortar and pestle, use them! Add the yogurt and vinegar. Season with salt. - Just before serving, sprinkle the cucumber sticks with lemon juice, season with salt and pepper. Stir the soup again and ladle into small glasses. Drizzle with yogurt sauce, garnish with cucumber sticks, and serve immediately.
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