CHILLED CUCUMBER MINT SOUP
A simple and refreshing summer starter, this soup only takes minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
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
COLD CUCUMBER SOUP
Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
Provided by Cynthia
Categories Soup
Time 1h20m
Number Of Ingredients 8
Steps:
- Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
- In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
- Puree until smooth, about 1 minute.
- Check seasoning and add salt if necessary.
- Chill at least an hour before serving.
- Makes 3 cups
Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 5 g, Protein 8 g, Fat 0.4 g, SaturatedFat 0.1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 4 g, TransFat 0.003 g, UnsaturatedFat 0.06 g
FRAGRANT CUCUMBER & YOGURT SOUP
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
- When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
COLD CUCUMBER MINT SOUP
Steps:
- In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
- Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT
This cool, light and subtle soup is incredibly easy and quick to make. However it does need some fresh summer cucumbers in season for the best flavour of all.
Categories Soups Summer soup Easy Entertaining Waist Watchers Summer
Yield 4
Number Of Ingredients 8
Steps:
- First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.
COLD CUCUMBER SOUP
Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.
Provided by Susiecat too
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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 WITH YOGURT AND DILL
Steps:
- Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
- Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.
Nutrition Facts : Calories 110 kcal, Carbohydrate 6 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 23 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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