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Cucumber soup, cold

Cold cucumber soupThis week the Phoenix Valley had a sandstorm; not a normal monsoon type of storm, but one which hit the headlines. It was truly awesome. An enormous mountain-like cloud descended upon the city. In this cloud, visibility diminished and sounds were muted. There were great gusts of wind which flung garden furniture and tree branches around while everything was coated in a layer of super-fine dust. In many parts of the city rain followed – wonderful water from the heavens above – but it was still hot outside, that heat which continues to burn the skin long after the sun has set.

 

With all the dust and heat, my thoughts turn to something cool and refreshing. Cold soups are winners at this time of year, as starters or light meals. This cucumber soup is quick and easy to make. Serve with brown bread (page 178 in South African Cooking in the USA) for a wholesome and satisfying meal. Use a food processor or immersion blender to ‘pulse’ to the desired consistency. Cold soups should be served as cold as possible. I usually place the container of soup in the freezer for about 30 minutes before serving, until icicles start forming around the edges.

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Cucumber soup, cold
Cold soup with fresh ingredients.
Ingredients
  • 1 medium-sized English cucumber, unpeeled and coarsely grated
  • 1 clove garlic, crushed
  • 4 green onions, finely chopped
  • 2 cups plain yogurt
  • ¼ teaspoon salt
  • cream, lightly whipped
Instructions
  1. Mix the cucumber, garlic, onion, yogurt and salt in a bowl.
  2. Cover and refrigerate for at least three hours.
  3. Scoop into attractive bowls and garnish with a swirl of cream.
Notes
For a richer, rounder soup, replace part of the yogurt with cream. For a smoother soup, liquidize the ingredients.
3.1.09

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  1. Gazpacho - Cape Point Press says:
    July 15, 2013 at 4:14 PM

    […] you enjoy cold soup, you may wish to try our quick and easy cold cucumber soup. This recipe is also in our book on page 38. An unusual, tangy cold lemon soup recipe is on page […]

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The Recipe Gallery contains photos of prepared dishes from our book, "South African Cooking in the USA". We aim to eventually have pictures of all 170 recipes in the book.

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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