Asian Cucumber Soup

Name: Asian Cucumber Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 28 grams day-old white bread or other firm white bread, torn into pieces; 907 grams cucumber, peeled, halved lengthwise, seeded, and chopped; 3 Tbsps chopped fresh cilantro; 2 teaspoons minced peeled fresh ginger; 1 small garlic clove, minced; 118 milliliters chopped green onions; 2 teaspoons roasted peanut oil; 3 Tbsps rice vinegar; 0 teaspoons salt; 1 teaspoons Sriracha (hot chile sauce, such as Huy Fong); 1 teaspoon sugar; 394 milliliters organic vegetable broth (such as Swanson Certified Organic), divided; 237 milliliters chopped yellow bell pepper

Asian Cucumber Soup is a vegan recipe with 4 servings. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 91 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a soup. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up day-old bread, sugar, sriracha, and a few other things to make it today. Autumn will be even more special with this recipe.

Instructions

Place bread in a blender. Pulse 10 times or until coarse crumbs form.

Ingredients you will need

Bread

Equipment you will use

Blender

Place breadcrumbs in a large bowl.

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Breadcrumbs

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Bowl

Combine bell pepper and next 5 ingredients (through garlic).

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Bell Pepper

Garlic

Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth.

Ingredients you will need

Bell Pepper

Broth

Equipment you will use

Blender

Add pureed bell pepper mixture to breadcrumbs; stir well. Repeat procedure with remaining bell pepper mixture and remaining 2/3 cup broth. Stir in vinegar, sugar, Sriracha, and salt. Spoon 1 1/4 cups soup into each of 4 bowls, and drizzle each serving with 1/2 teaspoon oil.

Ingredients you will need

Bell Pepper

Breadcrumbs

Sriracha

Vinegar

Broth

Sugar

Salt

Soup

Cooking Oil

Equipment you will use

Bowl

Equipment

Blender

Bowl

Ingredients

Servings:

28grams

day-old white bread or other firm white bread, torn into pieces 907grams

cucumber, peeled, halved lengthwise, seeded, and chopped 3Tbsps

chopped fresh cilantro 2teaspoons

minced peeled fresh ginger 1small

garlic clove, minced 118milliliters

chopped green onions 2teaspoons

roasted peanut oil 3Tbsps

rice vinegar 0teaspoons

salt 1teaspoons

Sriracha (hot chile sauce, such as Huy Fong)1teaspoon

sugar 394milliliters

organic vegetable broth (such as Swanson Certified Organic), divided 237milliliters

chopped yellow bell pepper

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.