Creamy Chive Cucumber Cups Recipes

CREAMY CUCUMBER CHIVE CUPS

Steps:

• Trim off the ends of each cucumber.
• Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
• To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

CREAMY CHIVE CUCUMBER CUPS

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
• To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

CUCUMBER SALAD WITH SOUR CREAM AND CHIVES (GERMAN GURKENSALAT)

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

CHIVE CUCUMBER SALAD

Steps:

• In a bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.

LOW FODMAP CREAMY CUCUMBER CHIVE CUPS RECIPE

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
• To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a bowl mix, yogurt, chives, pepper and Casa De Santé Lemon Herb seasoning.
• Spoon mixture into cucumbers, top with a sprinkling of olives and ham and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

CHIVE AND CUCUMBER VICHYSSOISE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
• Stir soup and ladle into bowls. Garnish with radishes, if desired.

SOUR CREAM & CHIVE CUCUMBERS

Steps:

• 1. Blend sour cream, garlic powder, sugar or splenda, dill, chive, black pepper & chopped green onions together until well mixed. Then add cucumber slices, and stir to mix. Refrigerate at least 2 hours before serving. Garnish with chopped chive or green onion tops.