Guatemalan Cucumber Soup is a traditional Guatemalan recipe for a classic soup of cucumbers in chicken stock. The full recipe is presented here and I hope you enjoy this classic Guatemalan version of: Guatemalan Cucumber Soup.
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Ingredients:
1 tbsp vegetable oil
450g small pickling cucumbers, chopped
1 onion, chopped
1 red bell pepper, chopped
750ml chicken stock
sea salt and freshly-ground black pepper, to taste
60ml plain yoghurt
1 tbsp parsley, finely chopped
Method:
Add the oil to a large saucepan over medium heat. When hot add the cucumbers, onion and red bell pepper. Fry gently until the vegetables are tender (about 15 minutes) then stir-in the chicken stock. Bring to a simmer and cook for 10 minutes, stirring occasionally then take off the heat.
Allow the soup to cool a little then transfer to a blender or food processor and purée until smooth. Return to the pan, bring to a simmer and season to taste. Serve hot, ladled into warmed soup bowls and garnished with the plain yoghurt and chopped parsley.
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