Chilled Creamy Cucumber Soup Recipes

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CHILLED CREAM OF CUCUMBER SOUP



Chilled Cream of Cucumber Soup image

"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2 pounds cucumbers, peeled
5 cups chicken broth
1/4 cup minced fresh dill or 1 tablespoon dill weed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 cup quick-cooking farina
1 cup reduced-fat sour cream, divided

Steps:

  • In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly., In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.

Nutrition Facts : Calories 116 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 707mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CHILLED CREAM OF CUCUMBER SOUP



Chilled Cream of Cucumber Soup image

I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 cucumbers, peeled and seeded
1/2 cup buttermilk, chilled
1/2 cup nonfat sour cream, chilled
2 1/2 teaspoons white vinegar
1 teaspoon olive oil
1/2 teaspoon dried dill, crumbled

Steps:

  • Coarsely purée cucumbers in a blender or food processor.
  • Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
  • Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.

Nutrition Facts : Calories 149.7, Fat 4, SaturatedFat 1.3, Cholesterol 8.2, Sodium 117.3, Carbohydrate 23.7, Fiber 1.5, Sugar 12.6, Protein 7

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

COLD CREAM OF CUCUMBER SOUP



Cold Cream of Cucumber Soup image

This is a recipe by Beth Elon, who has a column every other week in our local paper. In our house it's just not Friday night dinner unless there's soup, but with the weather being so hot lately, I haven't been able to even bear the thought of sitting down to a hot steaming bowl of chicken soup, let alone cooking it on Friday. I tried this out the other night and it was so refreshing, I think we'll have this more often than just Friday nights during the summer! Prep time includes chilling (who wants lukewarm cuke soup?).

Provided by Mirj2338

Categories     Vegetable

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups vegetable broth
5 smooth-skinned cucumbers
1 potato, peeled and coarsely chopped
2 leeks, coarsely chopped
1 shallot, chopped
4 cloves garlic, peeled and halved
1 cup sour cream or 1 cup yogurt
salt & freshly ground black pepper
fresh chives

Steps:

  • Bring the vegetable broth to the boil.
  • Chop 4 of the cucumbers coarsely.
  • Thinly slice the fifth, and set the slices aside.
  • Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
  • Remove from heat and blend.
  • Add salt and pepper to taste, and cool.
  • Refrigerate for several hours, until well chilled.
  • To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
  • Spoon the sour cream or yogurt on top, or serve it separately at the table.

CHILLED CUCUMBER-DILL SOUP



Chilled Cucumber-Dill Soup image

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Provided by Cheryl

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

Time 4h30m

Yield 6

Number Of Ingredients 12

4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set 1/4 cup of cubed cucumber aside.
  • Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
  • Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
  • Place into the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g

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

LIGHT CUCUMBER SOUP



Light Cucumber Soup image

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

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

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.

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

Provided by Judy Goldwasser

Categories     Soup/Stew     Vegetarian     Yogurt     Cucumber     Chill

Yield Serves 6

Number Of Ingredients 8

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

Steps:

  • Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
  • Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

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Top Asked Questions

What is the best way to make chilled cucumber soup?
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving. How would you rate Chilled Cucumber Soup?
How to make sour cream and yogurt cucumber soup?
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. Make this sour-cream and yogurt cucumber soup with an immersion blender.
How do you make cucumber and buttermilk soup?
Add coarsely diced cucumber, buttermilk, sour cream, olive oil, salt, and garlic to a blender. Blend until smooth, 2 minutes. Transfer the soup to a bowl and refrigerate until chilled, at least 1 hour. (Can be made a day ahead.)
Can you make cucumber soup ahead of time?
Add coarsely diced cucumber, buttermilk, sour cream, olive oil, salt, and garlic to a blender. Blend until smooth, 2 minutes. Transfer the soup to a bowl and refrigerate until chilled, at least 1 hour. (Can be made a day ahead.) For extra chilled soup, put the bowl in the freezer for about 15 minutes before serving.

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