Cucumber Soup
Heat oil in a saucepan over medium heat. In the heat of summer nothing is as refreshing as Cucumber Gazpacho.
Reserving 12 cup of cucumbers for garnish add the remaining cucumbers to the blender along with buttermilk mint leaves vinegar and ice cubes.
Cucumber soup. Ingredients 1 tablespoon butter or more to taste 1 tablespoon olive oil 1 small yellow onion chopped 1 large clove garlic minced 2 large English cucumbers peeled and thinly sliced 2 small zucchinis peeled and thinly sliced 3 cups vegetable broth. Traditionally gazpacho is made with juicy ripe summer tomatoes but here it is made with cooling cucumbers. Add thickly sliced cucumber lemon zest stock and two-thirds dill bring to the boil then reduce heat to medium-low and simmer until cucumber.
Add onion and stir occasionally until softened 10-12 minutes. Directions In a blender combine the yogurt cucumber scallion and dill.
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