Cucumber Bisque with Cherry Tomato Garnish

Serves 4

Soup

  • 4 each (~ 8 cup) Japanese cucumbers, large, peeled and seeded, chopped in large chunk 
  • 1/2 cup Cilantro, chopped
  • 1/4 cup Green onions, chopped
  • 2 cup Lowfat plain yogurt
  • 1 T Olive oil
  • 2 T Lime juice, fresh
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper

Garnish

  • 1 cup Cherry tomatoes, sliced in half or quarters
  • 4 tsp. Olive oil
  • 4 tsp. Cilantro, chopped
  • 4 tsp. Green onions, sliced
  • 1 tsp. Black pepper, cracked/fresh ground
     

1.  Combine the ingredients for the soup in a blender and blend until smooth.  Adjust flavors to taste.
2.  Pour into individual serving bowls and garnish with the cherry tomatoes, a drizzle of olive oil, cilantro and green onions.
3.  Grind some fresh pepper if desired.


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.