Sunday, 4 March 2012

Cucumber Soup Cream

It is no longer common knowledge if something simple can be transformed into something impressive and we can enjoy the incredible taste. As with the menu this time that used cucumbers as its main ingredient, then processed into something extraordinary that is 'cucumber soup cream'. Blended with some other material creates a solid feel. Most of the cucumber are round, but unlike the Japanese cucumber shape, there is a form of stars or hibiscus leaves. Cucumber not only interesting but apparently its cucumbers also contain very useful to the human body. Implies, among others, proteins, fats, carbohydrates, calcium, iron, magnesium, phosphorus, vitamin A, B1, B2, and C. Of all the content of the cucumber is very efficacious in the human body, because cucumbers can prevent hypertension and to treat intestinal worms.
1) 500 g cucumber Japan (kyuri), seeded and chopped.
2) 100 ml plain yogurt.
3) 1 teaspoon salt.
4) 1 teaspoon mustard sauce.
5) 2 tablespoons extra virgin olive oil.
6) 400 ml plain soy milk.
7) 200 g yellow bell pepper, seeded and chopped.
8) 200 g red bell pepper, seeded and chopped.
9) 1 tablespoon roughly chopped mint leaves.
10) 1 tablespoon lemon juice / juice.
11) 1 ½ tablespoons chili powder.
12) for a sprinkling of croutons.
How to Make:
1) Put half the chopped cucumber in a blender bowl. Add yogurt, salt, mustard sauce, and olive oil. Process until smooth.
2) Pour into a bowl, add soy milk, yellow and red peppers, mint leaves, lemon, and chili powder. Stir well. Cover with sticky plastic (plastic wrap). Save 2 hours in the refrigerator to cool the soup and the flavor to infuse. Serve with a sprinkling of croutons.
• croutons: 2 pieces of white bread suburbs waste, cut into 1 ½ x 1 ½ cm$2C mix 1 tablespoon shortening + ½ teaspoon celery chopped, toasted in the oven until dry.