MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
MINTED CUCUMBER AND BELL PEPPER BUTTERMILK SOUP
Yield Makes about 6 cups, serving 4
Number Of Ingredients 10
Steps:
- In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint.
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.
CUCUMBER MINT SOUP
Provided by Jacques Pepin
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 6 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
- Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
- Stir before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams
CUCUMBER-MINT BUTTERMILK SOUP
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h10m
Number Of Ingredients 5
Steps:
- In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.
- When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.
CUCUMBER-BUTTERMILK SOUP
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.
Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g
BUTTERMILK CUCUMBER SOUP
Make and share this Buttermilk Cucumber Soup recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- place cucumber in a colander and sprinkle with salt. Let drain for 30 minutes.
- Combine onion, buttermilk and broth in large bowl. Add cucumber.
- Refridgerate for 2 to 8 hrs, taste and adjust seasoning if needed.
- Garnish with parsley and serve.
Nutrition Facts : Calories 68.4, Fat 1.3, SaturatedFat 0.6, Cholesterol 3.3, Sodium 613.3, Carbohydrate 9.9, Fiber 0.8, Sugar 6.7, Protein 5.3
COLD MINTED PEA AND BUTTERMILK SOUP
Categories Soup/Stew Milk/Cream Food Processor Quick & Easy Lunch Mint Pea Summer Chill Gourmet
Yield Makes about 2 1/2 cups, serving 2
Number Of Ingredients 4
Steps:
- In a small saucepan simmer the peas in the broth, covered, for 10 minutes. Transfer the mixture to a blender, add the mint and the buttermilk, and purée the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold.
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