Fire and Ice Soup (Cucumber Soup with Jalapeno, Lime, and Agave)
- donnaacostapllc
- Sep 9, 2024
- 1 min read
It may be September, but it's still hot out there! But no worries, this cold sweet-and-spicy soup will keep you as cool as...well, a cucumber, which are in season right now. The pink salt serves as both a garnish and as a necessary seasoning (it brings together the jalapenos and agave). The protein in the yogurt makes it filling enough to serve as a light meal with your favorite crackers or bread.
Ingredients:
1 ½ cups plain yogurt
2 large English cucumbers (about 4 cups), with peels, well-washed, coarsely chopped
1 jalapeno, seeded and coarsely chopped
3 tablespoons lime juice
2 tablespoons agave
1 teaspoon cumin
Fresh-ground pink Himalayan salt
Directions:
Combine yogurt, cucumbers, jalapeno, lime juice, agave, and cumin in blender until smooth. Chill until cold or overnight. Serve garnished with pink Himalayan salt.
Like what you're reading?
Click here to subscribe,
scroll down to leave a comment or a rating,
or click on the three dots at the top of the page to share with a friend!
If you click on the links in this post and make a purchase, I earn a small finder's fee on qualifying purchases as an Amazon Associate, at no cost to you.
© 2024 by Donna Acosta, PLLC. Powered and secured by Wix
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
%20(1).jpg)
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Comments