Cucumbersoupwithwasabiavocadocream Food

SIMPLE CUCUMBER SOUP

Ingredients:

• 1 tablespoon butter, or more to taste
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 2 large English cucumbers, peeled and thinly sliced
• 2 small zucchinis, peeled and thinly sliced
• 3 cups vegetable broth

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

CUCUMBERS IN SOUR CREAM

Ingredients:

• 2 cucumbers, thinly sliced
• 1 (8 ounce) container sour cream
• ¼ cup distilled white vinegar
• ⅓ cup white sugar
• salt and ground black pepper to taste

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

CUCUMBER AND AVOCADO SUSHI

Ingredients:

• 1 ¼ cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• ½ cucumber, sliced into thin strips
• 1 avocado - peeled, pitted and sliced

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.