Free Online Recipes
 |  

Sign Up login
 
 

Chilled Cucumber and Yogurt Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chilled Cucumber and Yogurt Soup

Category   Appetizers
Sub Category   Vegetarian
Servings   6
Preptime   15 min

Ingredients
4 1/2 pounds (2.25 kg) winter squash (such as butternut, Hubbard or acorn)
Salt and pepper
Olive oil
2 14 ounce (398 mL) cans chickpeas, drained
½ pound (250 grams) cherry tomatoes
2 fresh red chilies, seeded and very thinly sliced
4 star anise
1 inch (2.5 cm) fresh ginger, peeled and grated
4 garlic cloves, very thinly sliced
 
3 onions, very thinly sliced
Juice of 1/2 lemon

Instructions
Leaves from 5 mint sprigs, torn Preheat oven to 375F. (190C) Peel and seed the squash and cut into wedges or chunks. Spread the squash out on a large roasting pan in a single layer. Season with salt and pepper and drizzle with 5 tablespoons (75 mL) olive oil. Turn with your hands to coat. Roast for 20 to 30 minutes. Add chickpeas, tomatoes, chili, star anise, garlic and ginger. Toss to distribute the flavourings. Roast for another 15 to 20 minutes or until tender and slightly singed. Add 3 tablespoons (45 mL) oil to a frying pan and cook the onions over medium heat until soft. Season and increase heat to brown the onions. Add lemon juice and mint. Serve the dish with the onions strewn on top.


Originally Submitted
1/2/2011





0 Out of 5 from 0 reviews

You can add this Chilled Cucumber and Yogurt Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.