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!
Provided by Elise Bauer
Categories Soup Make-ahead Quick and Easy
Time 10m
Yield 4
Number Of Ingredients 9
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
COOL "ICED" CUCUMBER SOUP
Here is a soup recipe that I put together. This is wonderful cool and refreshing soup on a hot summers day. I love cucumbers and sour cream...so I made up this wonderful COOL ICED CUCUMBER SOUP. With a touch of garlic, and dill. It begins to sounds like a GREEK recipe to me. Maybe a little like tzatzik sauce! If that's the...
Provided by Nancy J. Patrykus
Categories Soups
Time 10m
Number Of Ingredients 8
Steps:
- 1. Mix the first 6 ingredients, and marinate in refrigerator 2-4 hours. Then puree the mix in a blender. When ready to serve , mix in the yogurt or the sourcream.
- 2. Put a couple ice cubes in your soup bowl, before serving your soup.
- 3. Add a few radishes and a couple slices of cucumber on the side,to munch on, for a little crunch and color. Along with a a few lightly buttered crackers. A small sprig of parsley is a nice touch. Don't forget your toga!....LOL My friend stoppped by yesterday..and we enjoyed this out on the deck..in the shade. She loved it, and was going to stop at the store for cucumbers.
ICED CUCUMBER SOUP
Steps:
- Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
- In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
- Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
- Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.
ICED OJ AND LEMON CUCUMBER SOUP
Soup on ice? Absolutely! This healthy soup is so tasty, even kids love it. The subtle flavor of the lemon cucumbers makes all the difference.
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.
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.
LIGHT CUCUMBER SOUP
Make and share this Light Cucumber Soup recipe from Food.com.
Provided by Carole Reu
Categories Low Protein
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut cucumbers into large chunks; place in a blender with remaining ingredients.
- Puree; pour into bowl.
- Cover and refrigerate for at least 8 hours.
HOT CUCUMBER SOUP
My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- As per the recipe: Peel and slice the cucumbers.
- Melt the butter/marg in large saucepan and saute the onion until transparent.
- Stir in the flour.
- Add the stock and bring to a boil.
- Add the sliced cucumber and cook until tender.
- Puree in electric blender.
- Season to taste with salt and pepper and stir in lemon juice.
- Just before serving, mix in the cream.
- What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
- I use more onions, approx.
- 2 med-large.
- Don't use more lemon juice as it changes the taste of the soup.
- Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
- It's yummy.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8
ICED CUCUMBER SOUP
This is from the 1978 Creative Yogurt Cooking. It is one that I have made many times. Simple and tasty.
Provided by Ambervim
Categories Low Protein
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the milk and yogurt.
- Gradually add the wine and lemon juice.
- Stir in the onion, garlic, cucumber, salt and pepper.
- Cover and refrigerate 1 hour before serving.
- Garnish as you wish.
Nutrition Facts : Calories 143.6, Fat 6.3, SaturatedFat 4, Cholesterol 24.5, Sodium 89.1, Carbohydrate 13.2, Fiber 0.6, Sugar 7.7, Protein 6.9
ICED CUCUMBER SOUP
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
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
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