CHILLED CREAM OF CUCUMBER SOUP
I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely purée cucumbers in a blender or food processor.
- Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
- Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
Nutrition Facts : Calories 149.7, Fat 4, SaturatedFat 1.3, Cholesterol 8.2, Sodium 117.3, Carbohydrate 23.7, Fiber 1.5, Sugar 12.6, Protein 7
CHILLED CREAM OF CUCUMBER SOUP
"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly., In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.
Nutrition Facts : Calories 116 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 707mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
COLD CREAM OF CUCUMBER SOUP
This is a recipe by Beth Elon, who has a column every other week in our local paper. In our house it's just not Friday night dinner unless there's soup, but with the weather being so hot lately, I haven't been able to even bear the thought of sitting down to a hot steaming bowl of chicken soup, let alone cooking it on Friday. I tried this out the other night and it was so refreshing, I think we'll have this more often than just Friday nights during the summer! Prep time includes chilling (who wants lukewarm cuke soup?).
Provided by Mirj2338
Categories Vegetable
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the vegetable broth to the boil.
- Chop 4 of the cucumbers coarsely.
- Thinly slice the fifth, and set the slices aside.
- Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
- Remove from heat and blend.
- Add salt and pepper to taste, and cool.
- Refrigerate for several hours, until well chilled.
- To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
- Spoon the sour cream or yogurt on top, or serve it separately at the table.
CHILLED CREAMY CUCUMBER SOUP
Steps:
- Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.
COLD CUCUMBER SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 2 1/2 quarts; 8 to 10 servings
Number Of Ingredients 24
Steps:
- Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten Bio & Top Recipes
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
CHILLED CREAMY CUCUMBER SOUP
Steps:
- Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.
CHILLED CUCUMBER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
- Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
- Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.
ULTRA-EASY CHILLED CUCUMBER SOUP
I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.
Provided by Jedley
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
- Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
- Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
- Chill overnight, serve with a sprinkle of fresh chopped chives.
- Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
Nutrition Facts : Calories 301.4, Fat 15.4, SaturatedFat 9.1, Cholesterol 46.6, Sodium 150.7, Carbohydrate 36.7, Fiber 4.3, Sugar 14.4, Protein 9.9
COLD CUCUMBER SOUP
I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHILLED CUCUMBER SOUP
"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
CHILLED CUCUMBER-DILL SOUP
Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Set 1/4 cup of cubed cucumber aside.
- Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- Place into the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g
CHILLED CUCUMBER AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Freeze/Chill No-Cook Quick & Easy Lunch Avocado Cucumber Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 1/2 cups, serving 2
Number Of Ingredients 6
Steps:
- In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.
CHILLED CUCUMBER-WATERMELON SOUP
Cucumber-melon is the current trend in bathing accessories, and now in food as well. This is a yummy, summery treat as an appetizer, light lunch with a nice sandwich or salad, or as part of a multi-course meal (or even as a dessert soup). Courtesy of Canadian Food Exporters Association http://www.cfea.com/Recipes/Chilled%20Cucumber%20and%20Melon%20Soup.htm
Provided by nomnom
Categories Clear Soup
Time 15m
Yield 5-6 cups
Number Of Ingredients 5
Steps:
- Combine water and sugar in saucepan.
- Bring to boil over medium high heat; stir in lime juice.
- Cool then chill.
- Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
- Spoon off foam, if desired.
- Stir diced cucumber, and lime mixture into watermelon purée.
- Cover and refrigerate until cold.
- Taste and adjust seasoning if necessary.
Nutrition Facts : Calories 74, Fat 0.4, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 18.8, Fiber 1.1, Sugar 14.3, Protein 1.6
CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY
Here's what you need: english cucumber, medium avocados, greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, pepper
Provided by Crystal Hatch
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
- Chill for at least 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 12 grams, Protein 16 grams, Sugar 27 grams
CHILLED CUCUMBER GARLIC SOUP
Make and share this Chilled Cucumber garlic Soup recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a sieve with cheesecloth (muslin) and place over a large bowl.
- Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
- Discard the captured liquid and place the yogurt in the bowl.
- Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
- Mix well.
- Stir in the vinegar or lemon juice.
- Cover and chill for 1 hour.
- Before serving, season to taste with salt and pepper.
- Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
- Serve well chilled.
- NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
- They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
- When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
- It has a superior flavor, less water and far fewer seeds.
- Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Nutrition Facts : Calories 157.8, Fat 9.3, SaturatedFat 4.8, Cholesterol 27.3, Sodium 98.2, Carbohydrate 12.1, Fiber 0.4, Sugar 6.7, Protein 7.4
EASY COLD CUCUMBER SOUP
Easy cold soup for a hot day!
Provided by lreddy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g
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