Fresh Cucumber Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 medium Cucumber (peeled)
- salt (to taste)
- 1 cup plain Yogurt
- ¼ cup cream
- ¼ cup Sour cream
- 3 sprigs fresh Dill (finely chopped; plus extra for garnish)
- 1 Tbsp lemon juice
- freshly ground Black pepper (to taste)
- 6 ozs Salmon fillet (skin removed)
- ½ tsp ground cilantro
- crushed Red pepper flakes (to taste)
- 1 Tbsp butter
- 1 fresh lemon (sliced for garnish)
Preparation steps
1.
Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon and discard. Rough chop the cucumber; season lightly with salt and let stand for 10 minutes.
2.
In the bowl of a food processor, puree cucumber, yogurt, cream, sour cream, dill and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator for for at least 2 hours.
3.
Rinse the salmon under cold running water and pat completely dry with paper towels. Cut fillets into 1-inch cubes. Season salmon with coriander and red pepper flakes. Heat butter in a nonstick skillet. Add the salmon and quickly saute over medium heat, turning as needed, until salmon is cooked through, about 5 minutes.
4.
Spoon the chilled soup into individual serving bowls and divide the salmon between the two servings. Garnish with fresh dill sprigs and lemon slices. Serve.
