Chilled Cucumber Soup
By: Layla Pujol
Posted on: June 23, 2014
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Tapas are small, bite-sized appetizers that are perfect for warm summer days when you don’t want to spend a lot of time cooking a big meal. I love serving a selection of small bites like these when we have friends over. Our family also really enjoys having what we call an appetizer or tapas dinner; we essentially share several appetizers instead of having a full regular meal. The kids love it, they like trying several small bites of different food.
I served the chilled cucumber soup in glasses garnished with garlic herb waffle croutons, some cebollas encurtidas or lime pickled red onions, a drizzle of olive oil, and some cilantro leaves. Other garnishes or topping ideas for the soup could include a bit of crème fraiche, smoked salmon, leftover grilled shrimp or grilled fish, or a fresh tomato salsa.
- 2 large English variety seedless cucumbers, about 2 pounds– cut in medium size pieces
- 1 small bunch of cilantro
- 1-2 garlic cloves, crushed, adjust to taste
- 1-2 green onion stalks, roughly chopped
- Juice of 2-3 limes, about ¼ cup
- ¼ cup water – optional
- Salt to taste
- To garnish the soup:
- Waffle garlic herb croutons
- Lime marinated pickled red onions (cebollas encurtidas)
- Cilantro leaves
- Olive oil to drizzle
- Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix.
- Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
- Serve with garlic herb waffle croutons, pickled red onions, a drizzle of olive oil, and cilantro leaves.