Delightful Cucumber Soup Food

COLD CUCUMBER SOUP

Cold Cucumber Soup image

Cold and refreshing, cucumber soup is a great recipe for a hot summer day and couldn't be easier to prepare. It takes only 10 minutes from start to finish and requires no cooking!

Provided by Elise Bauer

Categories Soup Make-ahead Quick and Easy

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

2 large cucumbers (about 1 1/2 pounds total)
2 tablespoons chopped onion (white, red, or green)
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
2 tablespoons fresh dill, chopped
1/2 teaspoon kosher salt
Pinch black pepper

Steps:

Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
Chill the soup: Chill in a container in the refrigerator until cold.
Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

Nutrition Facts : Calories 96 kcal, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 223 mg, Sugar 5 g, Fat 7 g, ServingSize Makes 3 to 4 servings, UnsaturatedFat 0 g

SIMPLE CUCUMBER SOUP

Simple Cucumber Soup image

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

Ingredients

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

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

COOL AS A CUCUMBER SOUP

Cool as a Cucumber Soup image

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

Ingredients

1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill

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

ICED CUCUMBER SOUP

Iced Cucumber Soup image

We're in the midst of a heat wave right now which inspired me to post this recipe. It's from The Colour Book of Cooking for Two. The sweetness of the sultanas complement this refreshing, garlic flavoured soup. I have successfully increased the servings for this soup so that I could include it as part of a buffet lunch. I kept it cold by placing the soup tureen (actually a large casserole dish) into a larger container filled with ice.

Provided by Dreamer in Ontario

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cucumber, peeled and diced
8 ounces plain yogurt
6 tablespoons ice water
2 garlic cloves, 1 crushed and the other chopped finely and crushed
3 teaspoons olive oil
1 teaspoon mint, chopped
2 tablespoons sultanas, plumped in hot water
salt

Steps:

Sprinkle cucumber with salt.
Beat yogurt until smooth in a mixing bowl and stir in iced water.
Drain cucumber and dry with a clean tea towel or paper towels.
Rub another bowl with crushed garlic.
Place oil in this bowl and stir in the yogurt and water, cucumber, mint, sultanas and chopped and crushed garlic. (Alternatively you could whirl the yogurt, water, cucumber and garlic in a blender before adding the mint and sultanas).
Chill before serving.

Nutrition Facts : Calories 181.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.9, Sodium 61.4, Carbohydrate 17.7, Fiber 0.9, Sugar 13.1, Protein 5.3

CUCUMBER SOUP

Cucumber soup image

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

Ingredients

2 cucumbers (about 675g)
150g Greek yogurt
1 to 2 limes, juiced, depending on taste
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

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

More about "delightful cucumber soup food"

COLD CUCUMBER SOUP RECIPE - LOVE AND LEMONS

Web Jul 20, 2021 First, blend! Add the cucumbers, herbs, yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper to a large blender, and blend …
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5/5 (34)
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Category Appetizer, Side Dish, Soup

Delightful Cucumber Soup Food

COLD CUCUMBER SOUP

Cold and refreshing, cucumber soup is a great recipe for a hot summer day and couldn't be easier to prepare. It takes only 10 minutes from start to finish and requires no cooking!

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.

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

ICED CUCUMBER SOUP

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.

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