CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE
Only 15 minutes to prepare, 2 hours in the fridge and this soup is ready! A perfect summer soup - enjoy with the perfect summer wine - Sauvignon Blanc. Can't you just picture yourself on the deck, in the sun now?
Provided by Jackie_FoodWine
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
- Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
- Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
- To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.
Nutrition Facts : Calories 245.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 239, Sodium 2251.2, Carbohydrate 28.3, Fiber 4.5, Sugar 11.3, Protein 30.6
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.
SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
Provided by grumblebee
Categories Citrus
Time 1h5m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
AVOCADO-CUCUMBER SOUP WITH SHRIMP
Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
- Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
- In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.
Nutrition Facts : Calories 217 g, Fat 17 g, Protein 7 g
CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL
Steps:
- Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.
CHILLED CUCUMBER SOUP
Provided by Judy Goldwasser
Categories Soup/Stew Vegetarian Yogurt Cucumber Chill
Yield Serves 6
Number Of Ingredients 8
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.
CHILLED CUCUMBER SOUP
"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
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
CHILLED CUCUMBER-DILL SOUP
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
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
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- Combine 1 1/2 cups cucumber, the buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper, and lemon-pepper seasoning in a food processor. Cover and process until mixture is smooth.
- Transfer to a large bowl. Stir in cold cooked shrimp, radishes, vinegar, and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.
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- Using a juicer, juice the cucumbers into a large bowl (you should have about 3 cups of juice). Stir in the cilantro sprigs, garlic, ginger, 3 tablespoons of the lime juice, 2 teaspoons of salt and 1/4 teaspoon of pepper. Cover and refrigerate overnight.
- Spread 1/3 cup of salt in a medium skillet. Heat the skillet until the salt is hot. Add the shrimp and cook over moderately high heat, turning once, until pink, about 4 minutes. Remove the shrimp and let stand until cool enough to handle, about 5 minutes. Peel the shrimp and remove the intestinal vein. Cut the shrimp into 1/2-inch pieces and transfer to a medium bowl. Add the chopped cilantro, avocado and the remaining 1 teaspoon of lime juice.
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