COLD CUCUMBER SOUP
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
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
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
COLD CUCUMBER SOUP
Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.
Provided by Susiecat too
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients.
- Chill overnight, or at least 3-4 hours.
- YUM!
- This also works well in smaller servings as a counterpoint to spicy foods (like raita).
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.
COLD BEET AND CUCUMBER SOUP
Steps:
- Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
- Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.
COLD CUCUMBER SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
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 TOMATO CUCUMBER SOUP
This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.
Provided by Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
- Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
- Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g
COLD CUCUMBER SOUP
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
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
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