Lebanese Cucumber Soup Recipes

Steps:

• Finely grate or chop cucumber; do this over a bowl to catch any liquid.
• Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
• Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
• Chill in the fridge until cool.
• To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.

Steps:

• Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
• Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
• cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
• Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
• Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.