Cold Cucumber Cream Soup Food

EASY COLD CUCUMBER SOUP

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.

COLD CREAM OF CUCUMBER SOUP

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 CREAM OF CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• Mix ingredients.
• Chill overnight, or at least 3-4 hours.
• YUM!
• This also works well in smaller servings as a counterpoint to spicy foods (like raita).

COLD CUCUMBER SOUP

Steps:

• Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned.
• Stir in 1 tbsp flour.
• Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill.
• Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon.
• Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste.
• Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served.
• Serve in chilled soup cups with a dab of sour cream on top of each serving.

COLD CUCUMBER-AVOCADO SOUP

Steps:

• In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
• Add broth, sour cream and lemon juice and continue to process until smooth.
• Season with salt and pepper to taste and chill for 4 to 6 hours.
• Taste for seasoning and serve in chilled bowls with garnish.

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

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.

COLD CUCUMBER SOUP

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.

CHILLED CUCUMBER SOUP

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.

CHILLED CREAM OF CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.
• While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.
• Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt.
• Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.

CREAMY COLD CUCUMBER SOUP WITH LABNEH

Steps:

• Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
• Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

COLD CUCUMBER SOUP

Steps:

• Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
• Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
• Refrigerate for at least 1 hour. Serve chilled.

COLD TOMATO CUCUMBER SOUP

Steps:

• Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
• Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
• Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

COLD CUCUMBER AND CUBANELLE SOUP WITH CASHEWS AND CHIVES

Steps:

• Purée cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a blender (in batches if necessary) until smooth. Transfer to a bowl and chill until cold, about 2 hours. Whisk before serving and season with salt and pepper.

CHILLED CREAM OF CUCUMBER SOUP

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 or food processor, process soup in batches until pureed.
• Pour into a container; refrigerate until chilled (about 4 hours).
• Just before serving, whisk in 1/2 c. sour cream
• Garnish each serving with reserved cucumber slices and 1 T sour cream.