Korean Cold Cucumber Soup Food
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.
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
TARATOR - BULGARIAN COLD CUCUMBER SOUP
This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.
Provided by Nelka
Categories European
Time 20m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
- Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
- Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
- If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
- Put into the refrigerator to cool or add ice cubes.
- Serve cold.
Nutrition Facts : Calories 136.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 21.7, Sodium 81.2, Carbohydrate 16, Fiber 1.1, Sugar 11.2, Protein 7.3
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- Julienne cucumber to make about 1 cup. It will be about 1/2 of an English cucumber or 1 whole cucumber for other smaller varieties.
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