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
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 AND YOGURT SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.
CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
- Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
- Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.
CHILLED CUCUMBER & YOGHURT SOUP WITH PRAWNS
My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.
Provided by JustJanS
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
- Chill until very cold.
- Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
- Chill.
- Before serving, saute prawns in the oil until they turn pink.
- Sprinkle with the salt and serve them in the chilled soup immediately.
- Serve the soup garnished with the strips of cucumber.
CHILLED CUCUMBER SOUP
Make and share this Chilled Cucumber Soup recipe from Food.com.
Provided by Heirloom Tomato
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put everything except the red pepper dice into a blender container and puree until smooth.
- Chill at least one hour.
- Serve topped with red pepper dice.
- Variation: Use about 1/4 cup packed fresh cilantro leaves instead of the green onion.
- Makes 2 generous or 4 small servings.
Nutrition Facts : Calories 140, Fat 5, SaturatedFat 3, Cholesterol 15.8, Sodium 439.2, Carbohydrate 14.1, Fiber 1.9, Sugar 7.4, Protein 11.6
CHILLED YOGURT-SPINACH SOUP WITH SHRIMP
Greek yogurt and cucumbers make a healthful chilled soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 11
Steps:
- Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
- Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
- Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g
CHILLED CUCUMBER YOGURT SOUP
This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.
Provided by Raquel Grinnell
Categories Vegetable
Time 2h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
- To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.
Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8
CHILLED CUCUMBER-YOGURT SOUP WITH BULGUR TIMBALES
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "In this elegant soup, a refreshing cucumber-yogurt puree forms a moat around a mound of brightly seasoned bulgur. It's the perfect light lunch in the dog days of summer." *Time does not include time to cook bulgur or chill.
Provided by Engrossed
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Reserve half of one cucumber.
- Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. Puree. (Some of the cucumber pulp will remain evident in the puree.).
- Add salt to taste.
- Chill the puree and reserved cucumber separately.
- Meanwhile, make the timbale mixture:.
- Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. Cover and set aside to marinate for 10 to 15 minutes.
- To serve:.
- Finely dice the reserved cucumber and stir into the puree.
- Divide the cucumber puree among four wide, shallow soup bowls.
- Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. Run a knife along the edges to loosen the timbale. Position it over the center of a soup bowl and turn it over. Tap the bottom to release the timbale into the puree. Repeat to make 3 more servings.
- Garnish each portion with a sprig of mint.
Nutrition Facts : Calories 428.4, Fat 15.4, SaturatedFat 3.1, Cholesterol 6.1, Sodium 87, Carbohydrate 66.3, Fiber 12.1, Sugar 17.7, Protein 14.8
CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES
Steps:
- Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top with radishes and serve.
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
Steps:
- Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
- Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHILLED CUCUMBER AND YOGURT SOUP
From Cardamom & Coriander by Simon Morris. Posted here for ZWT6 and my use since it's a library book. From the start I'm wary of chilled soups but I love Indian food and this looks like raita for an appetizer. Yum! Maybe this will be the soup that changes my heart... Cooking time does not include chilling
Provided by Ma Field
Categories Asian
Time 11m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cucumber in blender. Add the yogurt. Add remaining ingredients and process until smooth.
- Chill at least 2-4 hours or overnight.
Nutrition Facts : Calories 88.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.6, Sodium 350, Carbohydrate 8.8, Fiber 0.7, Sugar 6.7, Protein 4.9
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