Best Cold Cucumber Soup Recipe Recipe For Chicken

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COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 2 1/2 quarts; 8 to 10 servings

Number Of Ingredients 24

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

COLD CUCUMBER SOUP



Cold Cucumber Soup image

I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

2 large cucumbers, peeled and seeded
1-1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill, stems removed or 1 teaspoon dill weed
1 tablespoon lemon juice
3/4 teaspoon salt, optional
1/4 teaspoon white pepper

Steps:

  • Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

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

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

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

CHILLED CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 9

3 cucumbers
2 cups of plain yogurt
1 clove garlic, minced
2 teaspoons honey
1 lemon
Fresh or dried dill, to taste
Water
Salt
Pepper

Steps:

  • Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

COLD CUCUMBER SOUP



Cold Cucumber Soup image

This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cold Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8

16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Steps:

  • Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
  • Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
  • Refrigerate for at least 1 hour. Serve chilled.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1/2 cup fine bulgur (see note)
1 cup warm water
1/4 cup chopped onion
1/4 cup chopped fresh dill, plus sprigs for garnish
3 large cucumbers, peeled, seeded and chopped coarse
2 cups plain nonfat yogurt
Salt and freshly ground pepper

Steps:

  • Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.
  • While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.
  • Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt.
  • Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 676 milligrams, Sugar 9 grams

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Garden cucumbers are calling to be used in this soup! Put it into a insulated thermas for picnics.Easy make ahead for outdoor parties. Cilantro is very good in this too.

Provided by Rita1652

Categories     Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium vidalia onion, diced
1 clove garlic, minced
1 tablespoon olive oil
3 cucumbers, peeled,diced
2 1/2 cups vegetable broth
2 tablespoons lime juice
1 teaspoon sugar
1 cup yogurt
1 teaspoon dill, minced
salt & pepper
scallion, sliced finely

Steps:

  • Saute onion in hot oil 5 minutes over medium heat.
  • Add garlic and cucumber and cook 3 minutes more.
  • Add broth, lime juice, and sugar.
  • Boil.
  • Reduce heat and cover and cook for 20 minutes.
  • Cool for a few minutes.
  • Puree in a blender.
  • Add yogurt, dill, salt and pepper to taste.
  • Blend again.
  • Chill and serve in icy cold bowls.
  • Garnish with scallions.

Nutrition Facts : Calories 119.2, Fat 5.7, SaturatedFat 1.9, Cholesterol 8, Sodium 34.2, Carbohydrate 15.6, Fiber 1.6, Sugar 9, Protein 4

CUCUMBER-BUTTERMILK SOUP



Cucumber-Buttermilk Soup image

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

2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

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

ULTRA-EASY CHILLED CUCUMBER SOUP



Ultra-Easy Chilled Cucumber Soup image

I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.

Provided by Jedley

Categories     Low Protein

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

8 cucumbers
2 large onions
2 garlic cloves
1 cup chicken stock (canned or bouillon)
1 pint half-and-half
fresh chives
white pepper
olive oil
salt

Steps:

  • Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
  • Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
  • Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
  • Chill overnight, serve with a sprinkle of fresh chopped chives.
  • Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.

Nutrition Facts : Calories 301.4, Fat 15.4, SaturatedFat 9.1, Cholesterol 46.6, Sodium 150.7, Carbohydrate 36.7, Fiber 4.3, Sugar 14.4, Protein 9.9

DELIGHTFUL CUCUMBER SOUP



Delightful Cucumber Soup image

Couldn't find a cucumber soup with exactly the flavors I wanted so I made up this one! It's a creamy and uniquely flavored cool cucumber soup. It is okay to have a choppy texture rather than perfectly smooth. Whichever consistency is your preference. Serve cold.

Provided by susanf

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 12

¼ cup buttermilk powder
1 cup water
2 standard cucumbers, chilled and cut into 2-inch chunks
1 large English cucumber, chilled and cut into 2-inch chunks
1 cup vanilla yogurt
¼ small shallot, chopped
½ lemon with rind, chilled and cut into four pieces
3 large mint leaves, torn
1 clove garlic, chopped
1 tablespoon dried dill weed
1 ½ teaspoons ground cumin
½ teaspoon grated nutmeg

Steps:

  • Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
  • Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 19.7 g, Cholesterol 4.1 mg, Fat 1.5 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 58.3 mg, Sugar 12.1 g

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Cool off with a bowl of creamy cucumber soup! Enjoy fresh cucumbers in a cool new way, served blended with green onions, yogurt and a hint of dill.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 4

Number Of Ingredients 5

2 large cucumbers
1/2 cup chopped green onion
1/2 teaspoon salt
1 teaspoon dried dill weed
1 container (16 ounces) plain yogurt

Steps:

  • Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
  • Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
  • Garnish soup with fresh dill weed or radish slices if desired.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

CUCUMBER SOUP II



Cucumber Soup II image

This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley.

Provided by CJGT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 29m

Yield 8

Number Of Ingredients 6

2 cups cucumber - peeled, seeded and shredded
2 tablespoons grated onion
2 (10.75 ounce) cans condensed cream of celery soup
2 cups cottage cheese
2 cups buttermilk
1 pinch seasoning salt

Steps:

  • Grate cucumber and onion, and strain out liquid.
  • In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
  • Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.9 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 899.3 mg, Sugar 4.2 g

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