Monday, June 20, 2011

Cucumber and fennel soup

The cucumber and fennel soup is a starter fresh and light makes it ideal to start a menu on hot days. We must choose good cucumbers to provide all its freshness and sweetness.

Try and enjoy. 300 grams of cucumbers, 200 grams of fennel, 150 grams of onion, 1 large clove garlic, a few sprigs of fresh cilantro sprigs of mint or fresh mint, freshly ground pepper, extra virgin olive oil and salt. Garnish (optional) ling roe, lumpfish roe, fresh mint. Wash and peel the fennel, cut into slices and place in container of blender or Thermomix you use.

This food processor achieves a finer grinding, if you use other small appliances to make this soup, strain it may be necessary before serving. Peel the cucumber, chop and if you want to remove the seeds, incorporate it into same container, previously also added onion, peeled and diced garlic clove to withdraw the inner germ, mint and cilantro in the proportions you want , pepper, salt and a generous stream of extra virgin olive oil.

Milled down to a cream or thin soup, try it in case you need more salt, if you need more oil to emulsify, or pronounce the taste of peppermint. Book it in the fridge to serve cold.

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