Cold summer cucumber and melon soup
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 158, total fat 8 G., saturated fats G., proteins 3 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 158, total fat 8 G., saturated fats G., proteins 3 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cucumber is the perfect ingredient for summer dishes and soups, as it's 95% water, making it a great thirst-quencher and refresher in hot weather. Add juicy, aromatic melon and a juicy stalk of celery, dice everything, and mix with refreshing mint, cilantro, and green onions. Chili pepper adds a touch of spice. Let the vegetables cool and release their juices, then add lemon juice, olive oil, and yogurt, which will give the soup a more delicate and creamy finish. You'll love this soup for its interesting, unusual flavor and indescribable aroma. It's an exotic alternative to summer okroshka.
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:
- 4 greenhouse cucumbers, peeled and cut into medium cubes
- 2 green onions, chopped
- Half a cantaloupe, peeled and cut into medium cubes
- 1 serrano pepper, finely chopped
- 1 stalk celery, finely chopped
- 0.5 tbsp. rice vinegar
- Leaves of 2 sprigs of mint, chopped
- Leaves from half a bunch of cilantro, chopped
- 2 tablespoons low-fat yogurt
- 1 lemon
- 1 tbsp. l. chopped parsley
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Recipes with similar ingredients: cucumbers, green onions, melon, serrano pepper, celery, rice vinegar, mint, cilantro, yogurt, lemon, parsley
Cooking the dish according to the recipe:
- In a large bowl, combine the cucumbers, green onions, melon, pepper, celery, vinegar, and herbs. Drizzle with olive oil and salt (the cucumbers will release a lot of water). Place the bowl in a large pan of ice water for 30 minutes to cool the vegetables. In another bowl, combine the yogurt, 15 ml of olive oil, a squeeze of lemon juice, and parsley. Refrigerate.
- Ladle the chilled soup into bowls and serve.
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