Cucumber Soup

[Guest guest]

I usually make Cucumber Soup and take a lot longer to make it with a food

processor (small) and then a lot of mixing. The Vitamix made it so fast and so

easy. One container and no chunks. It was so easy.

Cucumber Soup

3 medium cucumbers (remove seeds- not needed with the vitamix)

2-3 garlic cloves

3 cups chicken broth (24 oz)

2 cups no-fat sour cream

1 cup plain nonfat yogurt

3 tbsp white vinegar

2 tsp salt

1 tsp pepper

I mixed the cucumbers, garlic and 1 can of broth. Then I added the remaining

ingredients. Not all the broth fit in so I used another bowl to stir it all

together.

Garnish with: tomato, green onion, sunflower seeds or parsley.

I know this was an easy recipe but I just got my mixer last week and I keep

trying things.

Next thing I want to try is my leek soup. I usually clean the leeks and then

boil leeks, potatoes and carrots for about 15 minutes on the burner. Do you

think I could do the same thing in the vitamix or just continue making it the

old way.

Thanx for your help

[Guest guest]

I peeled the cucumbers but next time I am going to try with the skin on. I used

High speed because I am not yet good at things. It also makes a wonderful salad

dressing if you want to pour on your salad.

Hope that helps.

Penny

> >

> > I usually make Cucumber Soup and take a lot longer to make it with a food

processor (small) and then a lot of mixing. The Vitamix made it so fast and so

easy. One container and no chunks. It was so easy.

> >

> > Cucumber Soup

> >

> > 3 medium cucumbers (remove seeds- not needed with the vitamix)

> > 2-3 garlic cloves

> > 3 cups chicken broth (24 oz)

> > 2 cups no-fat sour cream

> > 1 cup plain nonfat yogurt

> > 3 tbsp white vinegar

> > 2 tsp salt

> > 1 tsp pepper

> >

> > I mixed the cucumbers, garlic and 1 can of broth. Then I added the

remaining ingredients. Not all the broth fit in so I used another bowl to stir

it all together.

> >

> > Garnish with: tomato, green onion, sunflower seeds or parsley.

> >

> > I know this was an easy recipe but I just got my mixer last week and I keep

trying things.

> >

> > Next thing I want to try is my leek soup. I usually clean the leeks and

then boil leeks, potatoes and carrots for about 15 minutes on the burner. Do

you think I could do the same thing in the vitamix or just continue making it

the old way.

> >

> > Thanx for your help

> >

>

[Guest guest]

I peeled the cucumbers but next time I am going to try with the skin on. I used

High speed because I am not yet good at things. It also makes a wonderful salad

dressing if you want to pour on your salad.

Hope that helps.

Penny

> >

> > I usually make Cucumber Soup and take a lot longer to make it with a food

processor (small) and then a lot of mixing. The Vitamix made it so fast and so

easy. One container and no chunks. It was so easy.

> >

> > Cucumber Soup

> >

> > 3 medium cucumbers (remove seeds- not needed with the vitamix)

> > 2-3 garlic cloves

> > 3 cups chicken broth (24 oz)

> > 2 cups no-fat sour cream

> > 1 cup plain nonfat yogurt

> > 3 tbsp white vinegar

> > 2 tsp salt

> > 1 tsp pepper

> >

> > I mixed the cucumbers, garlic and 1 can of broth. Then I added the

remaining ingredients. Not all the broth fit in so I used another bowl to stir

it all together.

> >

> > Garnish with: tomato, green onion, sunflower seeds or parsley.

> >

> > I know this was an easy recipe but I just got my mixer last week and I keep

trying things.

> >

> > Next thing I want to try is my leek soup. I usually clean the leeks and

then boil leeks, potatoes and carrots for about 15 minutes on the burner. Do

you think I could do the same thing in the vitamix or just continue making it

the old way.

> >

> > Thanx for your help

> >

>

[Guest guest]

I would HIGHLY recommend being careful with cucumber peels, unless they are UNWAXED ORGANIC-otherwise you will be concentrating shellac garbage into your lovely soup-will make it pasty and nasty! Even some organics are waxed, so use due care.From: Penny <penbate@...>Subject: Re: Cucumber Soup Date: Saturday, July 31, 2010, 9:51 PM

I peeled the cucumbers but next time I am going to try with the skin on. I used High speed because I am not yet good at things. It also makes a wonderful salad dressing if you want to pour on your salad.

Hope that helps.

Penny

> >

> > I usually make Cucumber Soup and take a lot longer to make it with a food processor (small) and then a lot of mixing. The Vitamix made it so fast and so easy. One container and no chunks. It was so easy.

> >

> > Cucumber Soup

> >

> > 3 medium cucumbers (remove seeds- not needed with the vitamix)

> > 2-3 garlic cloves

> > 3 cups chicken broth (24 oz)

> > 2 cups no-fat sour cream

> > 1 cup plain nonfat yogurt

> > 3 tbsp white vinegar

> > 2 tsp salt

> > 1 tsp pepper

> >

> > I mixed the cucumbers, garlic and 1 can of broth. Then I added the remaining ingredients. Not all the broth fit in so I used another bowl to stir it all together.

> >

> > Garnish with: tomato, green onion, sunflower seeds or parsley.

> >

> > I know this was an easy recipe but I just got my mixer last week and I keep trying things.

> >

> > Next thing I want to try is my leek soup. I usually clean the leeks and then boil leeks, potatoes and carrots for about 15 minutes on the burner. Do you think I could do the same thing in the vitamix or just continue making it the old way.

> >

> > Thanx for your help

> >

>

[Guest guest]

HIGH is good unless you're looking to chop or otherwise maintain the integrity of your ingredients, i.e., to leave them chunky. The fan doesn't kick in if the machine isn't running on HIGH so unless you're planning to do something short-term on a lower VARIABLE speed, HIGH is where you want to be for liquefying. If not, you run the risk of tripping the overload sensor. This should be covered in the instructional material.

You need to somehow cook your potatoes prior to using them for soup; the Vitamix (God, I hate the rebranding) won't do it. Have you looked at the recipes in your cookbook? I highly recommend that you stick with them for a while until you really get familiar with the machine; doing so will really save you a lot of potential frustration. Once you're solid with technique, you can tweak to your heart's content.

Re: Cucumber Soup

I peeled the cucumbers but next time I am going to try with the skin on. I used High speed because I am not yet good at things. It also makes a wonderful salad dressing if you want to pour on your salad.

Hope that helps.

Penny

> >

> > I usually make Cucumber Soup and take a lot longer to make it with a food processor (small) and then a lot of mixing. The Vitamix made it so fast and so easy. One container and no chunks. It was so easy.

> >

> > Cucumber Soup

> >

> > 3 medium cucumbers (remove seeds- not needed with the vitamix)

> > 2-3 garlic cloves

> > 3 cups chicken broth (24 oz)

> > 2 cups no-fat sour cream

> > 1 cup plain nonfat yogurt

> > 3 tbsp white vinegar

> > 2 tsp salt

> > 1 tsp pepper

> >

> > I mixed the cucumbers, garlic and 1 can of broth. Then I added the remaining ingredients. Not all the broth fit in so I used another bowl to stir it all together.

> >

> > Garnish with: tomato, green onion, sunflower seeds or parsley.

> >

> > I know this was an easy recipe but I just got my mixer last week and I keep trying things.

> >

> > Next thing I want to try is my leek soup. I usually clean the leeks and then boil leeks, potatoes and carrots for about 15 minutes on the burner. Do you think I could do the same thing in the vitamix or just continue making it the old way.

> >

> > Thanx for your help

> >

[Guest guest]

To make it that creamy without dairy they probably used avocado.Avocado will make it very creamy and you won't be able to taste it.If you try it, let us know how it goes. MarNothing right in my left brain, nothing left in my right brain.Life at 55 MPH http://lifeat55mph.blogspot.com From: sjc <indexer@...> Sent: Thursday, June 28, 2012 11:50 AM Subject: Cucumber soup

The other day I had, at a restaurant, a delicious (cold) cucumber soup.

It did not have a predominant flavor other than cucumber and the

texture, while nubbly (cukes not totally decimated), was very creamy.

Did not taste like it had sour cream or tart yog in it...we could not

taste mayo. Not sweet. No help on what was in it :-) (in fact they

were somewhat testy that we asked what made it so special) and too far

away to keep going over there to eat all summer.

So the 3 of us have been trying to duplicate or come close to what we

had. So far we've made a bunch of good stuff but none of us has really

come that close to our dish on the outing.

Anyone have ideas??

SJ, where the weather is so wet she'd sure like to share with Colorado et al

[Guest guest]

For 4 cukes, it would probably take at least one avocado. If that's not creamy enough, add more, maybe a half at a time, until you get the consistency you like.Since you're not that familiar with avocados, you may have to ask someone at the store for help to figure out if the ones you pick are ready to eat or not. You can probably do a google search for some videos about avocados to see the best way to slice them and deal with the big pit in the center.Avocados have a very mild flavor so it will not affect the taste of the soup in any way, but it will give it a lovely, thick consistency and it will add to the green color of the soup. Hope you love it!I love, love, love avocados!! MarNothing right in my left brain, nothing left in my right brain.Life at 55 MPH http://lifeat55mph.blogspot.com From: sjc <indexer@...> Sent: Thursday, June 28, 2012 9:30 PM Subject: Re: Cucumber soup

> they probably used avocado.

Thank you. I didn't even think about avocado. Would it take much? I

confess to knowing nothing except how they look about avocado, including

how they taste. I have seen them in the grocery here; perhaps I will

try one and see how it does. For 4 cucumbers would I use about one

avocado? Half? Or?

SJ

[Guest guest]

What type of restaurant was it?

In Turkey, there is a cold cucumber soup. The ingredients are yogurt, cucumber,

olive oil, dill, garlic and salt. The salt takes away the tart and bitter. I've

never tried the " raw " way with avocado, but have had the Turkish cucumber soup

and love it on a hot day. I can't give a written recipe, because I don't

measure but with some experimentation you'll see what you like-how much cucumber

vs yogurt etc. I would even suggest the garlic and dill as optional.

There also is a very refreshing yogurt drink that is plain yogurt, water, and

salt mixed together. I make that about equal parts yogurt and water with salt to

taste. That's a very Turkish thing, though. Not sure if most Americans would

like it.

>

> The other day I had, at a restaurant, a delicious (cold) cucumber soup.

> It did not have a predominant flavor other than cucumber and the

> texture, while nubbly (cukes not totally decimated), was very creamy.

> Did not taste like it had sour cream or tart yog in it...we could not

> taste mayo. Not sweet. No help on what was in it :-) (in fact they

> were somewhat testy that we asked what made it so special) and too far

> away to keep going over there to eat all summer.

>

> So the 3 of us have been trying to duplicate or come close to what we

> had. So far we've made a bunch of good stuff but none of us has really

> come that close to our dish on the outing.

>

> Anyone have ideas??

>

> SJ, where the weather is so wet she'd sure like to share with Colorado et al

>