Blender Cucumber Yogurt Soup With Cumin And Paprika Recipes

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CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE



Chilled Cucumber Soup with Fiery Yogurt Sauce image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 English cucumber, sliced 1/2 inch thick
Kosher salt and freshly ground pepper
1 teaspoon honey (optional)
1/2 small jalapeno or Scotch bonnet chile pepper, stemmed and thinly sliced into rounds (seeds and all)
1 teaspoon honey
1/2 teaspoon hot Spanish paprika
1/2 teaspoon ground cumin
1/2 cup plain whole-milk yogurt
1/2 teaspoon red wine vinegar
Kosher salt
1 Kirby cucumber, cut into spears
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
  • Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
  • Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA



Blender Cucumber Yogurt Soup With Cumin and Paprika image

This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer, side dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

3/4 pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
1 quart plain low-fat yogurt or buttermilk
2 garlic cloves, peeled, cut in half, green shoots removed
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon toasted cumin seeds
1/2 pound ripe tomatoes, peeled (optional)
Salt and freshly ground pepper to taste
Chopped fresh dill, cilantro, mint or chives for garnish
Thin cucumber rounds for garnish

Steps:

  • Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams

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