Chilled Cucumber Yogurt Soup With Radishes Recipes

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CHILLED CUCUMBER AND YOGURT SOUP



Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

  • Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

CHILLED CUCUMBER YOGURT SOUP



Chilled Cucumber Yogurt Soup image

This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.

Provided by Raquel Grinnell

Categories     Vegetable

Time 2h5m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon garlic, fresh and finely chopped
6 seedless European cucumber, peeled, seeded and grated
2 tablespoons fresh lemon juice
1 cup fresh basil leaf, loosely packed
1/2 cup fresh dill weed, chopped
3 cups plain yogurt
2 tablespoons olive oil (plus additional to drizzle)
2 teaspoons kosher salt

Steps:

  • Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
  • To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE



Chilled Cucumber Soup with Fiery Yogurt Sauce image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 English cucumber, sliced 1/2 inch thick
Kosher salt and freshly ground pepper
1 teaspoon honey (optional)
1/2 small jalapeno or Scotch bonnet chile pepper, stemmed and thinly sliced into rounds (seeds and all)
1 teaspoon honey
1/2 teaspoon hot Spanish paprika
1/2 teaspoon ground cumin
1/2 cup plain whole-milk yogurt
1/2 teaspoon red wine vinegar
Kosher salt
1 Kirby cucumber, cut into spears
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
  • Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
  • Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES



Chilled Cucumber-Yogurt Soup with Radishes image

Categories     Soup/Stew     Blender     Dairy     Ginger     No-Cook     Quick & Easy     Yogurt     Curry     Cucumber     Radish     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 1/4 cups plain yogurt
1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger
Thinly sliced radishes

Steps:

  • Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Ladle soup into bowls. Top with radishes and serve.

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