Cold Cucumber Basil Soup Recipes

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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

CHILLED CUCUMBER, BASIL, AND MINT SOUP



Chilled Cucumber, Basil, and Mint Soup image

Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 cup sour cream
1/2 cup fresh basil
1/2 cup fresh mint
1/4 cup sliced scallion
1 cup water
1 English cucumber, peeled, seeds removed, and chopped
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Salt
Optional: Thin cucumber slices

Steps:

  • Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
  • Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

Nutrition Facts : Calories 153 g, Fat 7 g, Protein 4 g

TOMATO-CUCUMBER SOUP WITH BASIL



Tomato-Cucumber Soup With Basil image

Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 2m

Yield Four regular servings, or 8 to 12 aperitifs in shot glasses

Number Of Ingredients 8

1 long European or 4 Persian cucumbers, peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
2 slices onion, rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Salt to taste
Slivered fresh basil leaves or very small whole basil leaves for garnish

Steps:

  • Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams

COLD TOMATO CUCUMBER SOUP



Cold Tomato Cucumber Soup image

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.

Provided by Chef

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

Time 1h30m

Yield 2

Number Of Ingredients 12

½ tablespoon olive oil
1 medium yellow onion, roughly chopped
4 medium tomatoes, roughly chopped
½ cucumber, roughly chopped
¼ cup coconut milk
1 ½ tablespoons mayonnaise
1 tablespoon heavy cream
3 teaspoons grated lime zest
¼ teaspoon maharaja curry powder
¼ teaspoon salt
1 teaspoon chopped fresh mint leaves
1 pinch ground black pepper

Steps:

  • Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  • Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  • Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"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

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

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

COLD CUCUMBER BASIL SOUP



Cold Cucumber Basil Soup image

Make and share this Cold Cucumber Basil Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups plain low-fat yogurt
1 medium cucumber, peeled and grated,coarsely chopped
1/4 cup chopped fresh basil leaf
3 tablespoons lemon juice (up to 4)
1 clove garlic, crushed
salt & fresh ground pepper

Steps:

  • In large bowl, combine yogurt, cucumber, basil, lemon juice, garlic and salt and pepper.
  • Add water to desired consistency, about 1 cup.
  • Refrigerate at least 1 hour before serving time.

Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 1.9, Cholesterol 11, Sodium 130.5, Carbohydrate 17, Fiber 0.5, Sugar 14.5, Protein 10.3

COLD BASIL-TOMATO SOUP



Cold Basil-Tomato Soup image

Provided by Trish Hall

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six servings

Number Of Ingredients 17

1 3/4 pounds ripe tomatoes, cored
2 tablespoons olive oil
2 cups thinly sliced onion, about 1 5-ounce onion
1/2 cup finely chopped green pepper
1 tablespoon finely minced garlic
1/2 cup thinly sliced heart of celery
1 sprig fresh thyme
1/4 cup thinly sliced, trimmed fresh fennel
1/4 cup finely chopped fresh basil
2 tablespoons tomato paste
2 1/2 cups fresh or canned chicken broth
1 cup tomato juice
Salt and freshly ground pepper to taste
5 or more drops Tabasco sauce
1/4 teaspoon sugar
6 small sprigs fresh basil for garnish
18 cheese croutons

Steps:

  • Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
  • Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
  • Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
  • Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
  • Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
  • Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 864 milligrams, Sugar 9 grams

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

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

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, lowfat if desired
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper

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.

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