COLD CUCUMBER SOUP
Garden cucumbers are calling to be used in this soup! Put it into a insulated thermas for picnics.Easy make ahead for outdoor parties. Cilantro is very good in this too.
Provided by Rita1652
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in hot oil 5 minutes over medium heat.
- Add garlic and cucumber and cook 3 minutes more.
- Add broth, lime juice, and sugar.
- Boil.
- Reduce heat and cover and cook for 20 minutes.
- Cool for a few minutes.
- Puree in a blender.
- Add yogurt, dill, salt and pepper to taste.
- Blend again.
- Chill and serve in icy cold bowls.
- Garnish with scallions.
Nutrition Facts : Calories 119.2, Fat 5.7, SaturatedFat 1.9, Cholesterol 8, Sodium 34.2, Carbohydrate 15.6, Fiber 1.6, Sugar 9, Protein 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
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.
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).
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.
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
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
Provided by Judy Goldwasser
Categories Soup/Stew Vegetarian Yogurt Cucumber Chill
Yield Serves 6
Number Of Ingredients 8
Steps:
- Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
- Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
COLD CUCUMBER SOUP
Cool off with a bowl of creamy cucumber soup! Enjoy fresh cucumbers in a cool new way, served blended with green onions, yogurt and a hint of dill.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
- Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
- Garnish soup with fresh dill weed or radish slices if desired.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
COLD CUCUMBER SOUP
Chill out with our Cold Cucumber Soup. Ranch dressing adds a delicious tang and helps make this creamy chilled cucumber soup a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook and stir onions in butter in large saucepan on medium-high heat 5 min. or until tender. Add broth and potatoes; simmer on low heat 15 to 20 min. or until potatoes are tender. Transfer to blender; blend until smooth. Place in large bowl.
- Add dressing, milk and cucumber to blender; blend until smooth. Add to potato mixture; stir until blended.
- Refrigerate at least 4 hours.
Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
COLD CUCUMBER SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 676 milligrams, Sugar 9 grams
COOL AS A CUCUMBER SOUP
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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