Cold Cream Of Cucumber Soup Recipes

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COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 2 1/2 quarts; 8 to 10 servings

Number Of Ingredients 24

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 CUCUMBER SOUP



Cold Cucumber Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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

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 CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

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

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.

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

CUCUMBER SOUP I



Cucumber Soup I image

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Provided by Richard

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

Time 40m

Yield 6

Number Of Ingredients 10

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
⅛ tablespoon dried tarragon
½ cup sour cream
3 tablespoons chopped fresh parsley

Steps:

  • Peel, seed, and chop 2 cucumbers.
  • Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  • Put the soup into a blender, and puree it.
  • Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.6 g, Cholesterol 8.4 mg, Fat 8.6 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 563.4 mg, Sugar 1.7 g

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1/2 cup fine bulgur (see note)
1 cup warm water
1/4 cup chopped onion
1/4 cup chopped fresh dill, plus sprigs for garnish
3 large cucumbers, peeled, seeded and chopped coarse
2 cups plain nonfat yogurt
Salt and freshly ground pepper

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

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

COLD CUCUMBER SOUP



Cold Cucumber Soup image

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

2 large cucumbers
1/2 cup chopped green onion
1/2 teaspoon salt
1 teaspoon dried dill weed
1 container (16 ounces) plain yogurt

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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