Cold, Tasty Cucumber Soup

There is a straightforward approach to make cucumber soup, here it is. Spin two peeled medium cucumbers and a 7-or 8-ounce compartment of plain yogurt in the blender until smooth. You can add salt and pepper to taste, chill until cool and enhancement with slashed dill or mint.

How to people: 5 servings

Preparation time: 25 minutes

Ingredients: Cucumber, butter, salt, chicken, onions, fresh dill, peeper, sour cream

You can serve the soup independent from anyone else or only in front of flame broiled salmon, scallops, or shrimp. For the best cucumber flavor, make certain to pick firm, dull green cucumbers. Cucumbers 6 to 7 crawls in length are simply right. Cucumbers simply out of the greenhouse are ideal; don't keep cucumbers in the cooler for over two days.

You should get cucumbers direct from the greenhouse need not be peeled. Make a couple meager cuts of cucumber for embellishment and put aside. Sliced the cucumbers down the middle the long way, scoop out the seeds with a teaspoon, and slash them coarsely. Gently sprinkle the lumps with 1 tsp of salt. You should set them to something which can stain and allow the channel for a couple of minutes while you swing to the stove. Place spread in a medium pan and turn the warmth to low. When it liquefies, include the shallots or onion or garlic, turn the warmth to medium low and cook mixing at times until delicate, around 5 minutes. Include the stock and the dill. Flush the salt from the cucumbers and add them to the soup. Cook over low warmth until the cucumbers are simply cooked delicate, around 5 minutes. Cool marginally then spin in a blender or power through a sustenance factory. Add salt and pepper to taste. Chill. When you are prepared to serve mix in the cream or yogurt and modify the flavoring to taste. Serve in chilled glasses with a topping of cucumber cuts and slashed dill or mint on the off chance that you like.