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.
Ingredients2 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.