CHILLED CUCUMBER SOUP

Cat­e­gory: Main Dish

Plac­er­Grown ingre­di­ents used: Arugula Chiles Cucum­bers Onions Pep­pers Toma­toes

Served with these Plac­er­Grown Prod­ucts: Toma­toes

Ingre­di­ents:

  • 4 large cucum­bers — peeled
  • 4 assorted col­ored bell pep­pers — seeded
  • 1 cup cilantro or arugula
  • 2 cups green onions — sliced (2 bunches)
  • 1/2 cup assorted chopped chilies that have been roasted peeled and seeded
  • 2 cloves gar­lic — mashed
  • 1 table­spoon white wine vinegar
  • 1 1/2 tea­spoons salt
  • 1/4 cup olive oil
  • 2 cups water
  • 1 1/2 cups fresh-diced toma­toes for garnish

Instruc­tions:
Cut cucum­bers in half length­wise, and slice into chunks. Dice pep­pers. Place cucum­bers, pep­pers, cilantro, scal­lions and chilies in blender or food proces­sor, and process until smooth. Add gar­lic, vine­gar, salt and olive oil, and mix well. Add water, taste, and adjust sea­son­ing with salt and vine­gar. Add more water to thin soup if needed. Chill in refrig­er­a­tor until cold, 2–3 hours. Serve in chilled bowls topped with fresh-diced toma­toes. Serves 4–6.

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