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Cold Cream Of Cucumber Soup

COLD CREAM OF CUCUMBER SOUP

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?).

Time: 285 minutes

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


cold cream of cucumber soup image

Number Of Ingredients: 9

Ingredients:

  1. vegetable broth
  2. cucumbers
  3. potato
  4. leeks
  5. shallot
  6. garlic
  7. sour cream
  8. salt & freshly ground black pepper
  9. fresh chives


COLD CREAM OF CUCUMBER SOUP

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?).

Recipe From food.com

Provided by Mirj2338

Time 4h45m

Yield 6 serving(s)

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.


Cold Cream of Cucumber Soup image

Number Of Ingredients: 9

Ingredients:

  • 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


EASY COLD CUCUMBER SOUP

Easy cold soup for a hot day!

Recipe From allrecipes.com

Provided by lreddy

Time 1h15m

Yield 4

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.


Easy Cold Cucumber Soup image

Number Of Ingredients: 7

Ingredients:

  • 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


CHILLED CREAM OF CUCUMBER SOUP

"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."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 8 servings (2 quarts).

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.


Chilled Cream of Cucumber Soup image

Number Of Ingredients: 9

Ingredients:

  • 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


CHILLED CREAMY CUCUMBER SOUP

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 20m

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.


Chilled Creamy Cucumber Soup image

Number Of Ingredients: 9

Ingredients:

  • 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


COLD CUCUMBER SOUP

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 15m

Yield 4 servings.

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.


Cold Cucumber Soup image

Number Of Ingredients: 9

Ingredients:

  • 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


COLD CUCUMBER CREAM SOUP

A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.

Recipe From allrecipes.com

Provided by James Mace

Time 1h45m

Yield 8

Steps:

  • Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
  • Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
  • Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
  • Refrigerate soup until completely chilled, at least 1 hour.


Cold Cucumber Cream Soup image

Number Of Ingredients: 7

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large sweet onion, peeled and chopped
  • 6 large cucumbers - peeled, seeded, and cut into pieces
  • 4 cups chicken stock
  • 2 tablespoons dill weed
  • salt and ground black pepper to taste
  • 1 cup heavy whipping cream


LIGHT CUCUMBER SOUP

Make and share this Light Cucumber Soup recipe from Food.com.

Recipe From food.com

Provided by Carole Reu

Time 8h15m

Yield 4 serving(s)

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.


Light Cucumber Soup image

Number Of Ingredients: 8

Ingredients:

  • 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


COLD CUCUMBER SOUP WITH MINT

Recipe From epicurious.com

Yield Serves 2

Steps:

  • In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
  • In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
  • Divide soup between 2 chilled bowls.


Cold Cucumber Soup with Mint image

Number Of Ingredients: 6

Ingredients:

  • 1 hard-boiled large egg yolk
  • 1 tablespoon rice vinegar
  • 1/2 cup chilled sour cream
  • 1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces
  • 1/4 cup fresh mint leaves, washed and spun dry
  • 1/2 cup chilled well-shaken buttermilk


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