COLD CUCUMBER SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 2 1/2 quarts; 8 to 10 servings
Number Of Ingredients 24
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 AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES
Categories Blender Quick & Easy Yogurt Crab Cucumber Bell Pepper Summer Chill Chive Gourmet
Yield Serves 6
Number Of Ingredients 13
Steps:
- Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
- Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
- Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.
COLD CUCUMBER SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
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
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?).
Provided by Mirj2338
Categories Vegetable
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 9
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 CUCUMBER BELL PEPPER WITH CRAB SOUP
Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Crab
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
- Force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
- Season with black pepper and salt if desired.
- Just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
- Divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
- Sprinkle with more chives and yellow bell pepper slices if desired.
- Delicious!
Nutrition Facts : Calories 259.4, Fat 9.3, SaturatedFat 1.8, Cholesterol 68.5, Sodium 356.9, Carbohydrate 23.7, Fiber 2.5, Sugar 11.6, Protein 22.7
CHILLED YELLOW PEPPER SOUP WITH CHIVES
Categories Soup/Stew Blender Food Processor Garlic Onion Lunch Bell Pepper Chill Chive Sour Cream Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 17 cups, serving 16 as a first course
Number Of Ingredients 8
Steps:
- In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
- In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
- Garnish soup with chives.
COLD CUCUMBER SOUP
This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
- Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
- Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g
CRAB AND RED PEPPER SOUP
A lighter version of your favorite seafood bisque. Adjust the ingredient amounts for flavor or thickness preference! It is delicious served alongside steamed broccoli and a piece of crusty bread!
Provided by Amanda
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers, cut sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper. Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 19.3 g, Cholesterol 88.1 mg, Fat 9 g, Fiber 2.9 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 795.4 mg, Sugar 5.9 g
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