A Cook Named Matt

Cucumber Soup

cook:

30 min

Picture for Cucumber Soup

2 servings

US

original

metric

Ingredients

Cucumber Soup

2 cup chopped English cucumber

1 ½ cup almond~coconut milk

1 green Korean pepper

1 chile serrano

Spiceology Flakey Salt

corn nuts

Watermelon Kimchi

2 cup diced watermelon

1 tbsp Spiceology Maple Sugar

2 tbsp garlic

2 tbsp ginger

¼ cup scallion tops

¼ cup Spiceology Korean Chili Flake

½ cup water to get it going in the blender

Yogurt

1 cup unsweetened Greek yogurt

2 tbsp water

2 tbsp Spiceology Togarashi

Cucumber Soup

Step 1

Blend cucumber together with almond/coconut milk, Korean chile pepper, chile serrano, and salt. Remember to always season to taste when it's cold.

2 cup chopped English cucumber

1 ½ cup almond~coconut milk

1 green Korean pepper

1 chile serrano

Spiceology Flakey Salt

Step 2

Strain liquid. You can use a ladle to help move this along faster.

strainer

ladle

Step 3

Now work on Watermelon Kimchi and Yogurt.

Step 4

I made a ring with the Watermelon Kimchi and garnished with cucumber, chili serrano, crushed corn nuts, and dollops of yogurt.

2 cup chopped English cucumber

1 chile serrano

corn nuts

Step 5

Then add chive oil to cucumber soup, and pour within your watermelon garnish ring.

Watermelon Kimchi

Step 1

Finely dice watermelon and then set aside.

2 cup diced watermelon

Step 2

Blend everything below together.

2 tbsp garlic

2 tbsp ginger

¼ cup scallion tops

½ cup water to get it going in the blender

1 tbsp Spiceology Maple Sugar

¼ cup Spiceology Korean Chili Flake

blender

Yogurt

Step 1

Add greek yogurt, water and togarashi together and mix well.

1 cup unsweetened Greek yogurt

2 tbsp water

2 tbsp Spiceology Togarashi

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