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.
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 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 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
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
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
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