Cool Cucumber And Dill Soup Food

COOL CUCUMBER SOUP

Steps:

• In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
• Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
• Good source of: Vitamin K.

COOL CUCUMBER AND DILL SOUP

Steps:

• Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
• Chill the soup in the refrigerator until cold, about 1 hour.
• Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

COOL AS A CUCUMBER SOUP

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.

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.

COOL AS A CUCUMBER SOUP WITH BUTTERMILK, DILL, AND VERMOUTH SHRIMP

Steps:

• Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
• Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.
• Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.
• To serve: Adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.

COLD AVOCADO AND CUCUMBER SOUP WITH DILL

Steps:

• In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
• Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

CHILLED SUMMER CUCUMBER, SHRIMP AND DILL SOUP

Steps:

• Stir together broth, cream, lemon juice, garlic, salt and pepper.
• Stir in shrimps, cucumber and dill.
• Cover and refrigerate until well chilled.
• Makes 6 cups, or 4 main-dish servings.
• Note: Time does not include chill time.

COOL AS A CUCUMBER SOUP

Steps:

• Sauté onion and sliced cucumber in olive oil until onion is transparent.
• Season to taste with salt and pepper.
• Add water, chicken base, pepper flakes and garlic. Bring to a boil.
• In a small pan, melt butter then blend in flour. Add to cucumber mixture, simmer 30 minutes.
• Process soup in blender until smooth.
• Stir in buttermilk, lemon juice, dill, reserved chopped cucumber, sour cream and chives.
• Cool soup completely, adjust seasonings and thin with half & half or milk if needed.
• Serve cold.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.