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Chilled Cucumber Soup with Grilled Corn Salsa





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Home > Index > Soups > 

Chilled Cucumber Soup with Grilled Corn Salsa

A refreshingly cold and creamy cucumber soup packed with flavor.

Chilled Cucumber Soup with Grilled Corn Salsa recipe


yepped  12 people Yepped this recipe

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servings: 4

total time: 2 hours 20 minutes

added on 08/11/2018

recipe by: 


INGREDIENTS

  • 6 cups cucumbers, peeled, seeded, and coarsely chopped
  • 1 cup yellow bell peppers, stem and seeds removed, coarsely chopped
  • 1/4 cup green onions, chopped
  • 1 serrano pepper, stem and seeds removed, minced
  • 3 TBSP finely chopped fresh cilantro
  • 1 garlic cloves, minced
  • 1 tsp Kosher salt
  • 1/4 tsp white pepper
  • Dash cayenne pepper
  • 1/2 cup plain yogurt (whole milk)
  • 1/2 cup sour cream
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • Corn Salsa:
  • 1 ear corn, husked, cut off the cob and grilled
  • 1/4 cup red pepper, small dice (same size as corn)
  • 1/4 cup red onion, small dice (same size as corn)
  • 1/4 tsp Kosher salt
  • 1/4 tsp lime juice
  • 1 tsp olive oil
  • dash cumin
  • dash black pepper
  • dash granulated garlic



DIRECTIONS

  1. Mix all the ingredients for the soup except the vinegar in a large bowl.
  2. Working in batches puree the mixture until very smooth.
  3. Chill the soup for 2 hours.
  4. Add the vinegar to taste. Adjust the salt if needed. Serve, topped with the Corn Salsa.
  5. For the Corn Salsa: Mix all the ingredients in a bowl, and taste: adjust the seasonings to your liking.



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chilledcucumbersoupcornsalsasoupseasyglutenfreespicyvegetablevegetarianmeatless

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RECIPE COMMENTS

user pic Rae
08/08/2018


I thought the texture of this soup could be a little creamier. Possibly try adding sour cream after the 2 hours of chilling. Maybe whisk it into a small amount of the soup in a little bowl and then fold that in to the full batch in with a rubber spatula (to prevent sour cream chunks)

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