Ingredients for Strawberry Cucumber Veloute
- 1 pound fresh strawberries
- 1 medium cucumber, peeled and chopped
- Of Fresh Mint
- Cayenne Pepper
- Skim Milk
- Plain Yogurt
- Ground Pepper
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How to Make Strawberry Cucumber Veloute
- Wash and hull 1 pound of fresh strawberries. Peel and roughly chop 1 medium cucumber.
- Combine the strawberries and cucumber in a blender or food processor. Add 1/2 cup plain Greek yogurt and blend until completely smooth.
- For the spicy version: Add 1/4 cup chopped fresh mint, 1-2 small jalapeños (finely minced, remove seeds for less heat), and a pinch of salt. Blend until smooth and vibrant pink.
- For the dessert version: Stir in 2 tablespoons honey and 1 teaspoon ground cinnamon after step 2. Blend until smooth.
- Strain the soup through a fine-mesh sieve for an extra-silky texture (optional).
- Refrigerate the velouté for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Garnish with fresh mint leaves, a sprinkle of chili flakes (spicy version), or a dusting of cinnamon (dessert version) before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
7g
Carbs
4g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Appetizers Soups Stews Fruit Vegetables Easy Beginner Cook Potluck Low Fat Picnic Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Egg Free Healthy 2 Free Of Something Low In Something Berries Brunch To Go Presentation Served Cold 4 Hours Or Less
