Rose & Steve's Recipes

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====== Cucumber Soup (Green Gazpacho)======

Made in the blender

**Ingredients**

  * 1/3 of a jalapeno, sliced (optional)
  * 1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)
  * 1 small garlic clove
  * 1 large English cucumber (12 ounces) sliced (or sub-Turkish cukes, or any thin-skinned cukes- see notes)
  * 1/4– 1/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
  * 1–2 tablespoons lime juice (or lemon)
  * 1 cup plain greek yogurt (you can sub buttermilk here for both the yogurt and the sour cream)
  * 1/4 cup sour cream ( or use more yogurt, but I prefer the sour cream)
  * 1/2– 3/4 teaspoon salt
  * 1/4 teaspoon pepper or white pepper
  * 1 teaspoon coriander
  * 1 tablespoon olive oil

====== Optional Garnishes: ======

  * poached shrimp (optional) drizzled with lime, olive oil, salt
  * diced avocado
  * diced cucumber
  * 1 –2 tablespoons red onion or shallots- very finely diced
  * 2 scallions (or chives) – thinly sliced at a diagonal
  * cilantro or dill, finely chopped
  * Lime zest
  * microgreens or edible flowers (coriander flowers, borage, nasturtiums)
  * swirl of yogurt or 3 tablespoons sour cream, thinned with 1 tablespoon water

**Instructions**

  - Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.
  - Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
  - Mix sour cream and water in a small bowl (if making the swirl).

//To serve: divide chilled soup among bowls and garnish beautifully.//

  - Spoon a large circle or “crescent” of thinned sour cream, then top with garnishes (see photos) cucumber, shallots, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
  - Serve immediately!

**Notes**

It's nice if the soup is really cold- so best to make it a little ahead of time so it has time to chill.✌️

Cucumbers: If wanting to use thick-skinned or waxy cucumbers, fine, but make sure to peel them first. Also taste for bitterness level before using. 😉  Thin-skinned work best here and give the soup a vibrant green color because the skin is blended up too. UP to you. If using peeled cucumbers, you could add a handful of fresh spinach or even arugula to bump up the color.