Cold Cucumber Sauce Recipes

CUCUMBER SAUCE

Cucumber Sauce image

I'm Greek and my husband's Sicilian, so we use plenty of garlic in our cooking. We typically serve this traditional Tzatziki with lamb and chicken. -Efy Leonardi, Massapequa, New York

Provided by Taste of Home

Time 25m

Yield about 2-1/2 cups.

Number Of Ingredients 6

Ingredients

4 cups plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves, minced

Steps:

Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.

Nutrition Facts : Calories 113 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.

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

Ingredients

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.

COLD CUCUMBER SAUCE

Cold Cucumber Sauce image

Provided by Jasper White

Categories Food Processor Citrus Dairy Herb Onion Vegetable Picnic Vegetarian Yogurt Backyard BBQ Cucumber Summer

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

1 1/2 pounds cucumbers (2 large), peeled, halved lengthwise, and seeded
Kosher or sea salt
1/4 cup minced red onion
1/2 cup whole-milk yogurt, drained of excess liquid
1/2 cup sour cream
2 to 3 tablespoons minced fresh herbs (dill, mint, cilantro, parsley, and/or chives)
2 teaspoons minced jalapeño chile (optional)
1 tablespoon fresh lemon juice, or more to taste
Freshly ground black pepper

Steps:

1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.

CUCUMBER MINT SAUCE

Cucumber Mint Sauce image

This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.

Provided by Molly O'Neill

Categories condiments, dips and spreads

Time 5m

Yield One cup

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed fresh mint leaves
1/2 jalapeno pepper, stemmed, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
8 ounces nonfat plain yogurt
1 scallion (green part only), thinly sliced
1/2 teaspoon salt

Steps:

Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 666 milligrams, Sugar 12 grams

COLD CUCUMBER SOUP

Cold Cucumber Soup image

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

Ingredients

16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

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

CHILLED SALMON WITH CUCUMBER-DILL SAUCE

Chilled Salmon with Cucumber-Dill Sauce image

A friend from Boston shared this traditional New England dish. It's a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions, sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
DILL SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 316 calories, Fat 18g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

COLD SESAME NOODLES WITH CUCUMBER

Cold Sesame Noodles with Cucumber image

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion, it's even better than the original. Best part? This is a cinch to make.

Provided by Patricia Heaton

Categories HarperCollins HarperCollins Noodle Dinner Cucumber Peanut Peanut Butter Soy Sauce Ginger Vegetarian Vegan Sesame Chill Summer

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 ounces Chinese egg noodles, cappellini, or pad thai- style rice noodles
1 tablespoon peanut oil
1/4 cup peanut butter
1/2 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1/4 cup soy sauce
2 teaspoons toasted sesame seeds
1 tablespoon honey
2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger
2 garlic cloves, minced
1 tablespoon red pepper flakes
1 tablespoon sriracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
1/4 cup salted roasted peanuts, chopped
1/4 cup fresh cilantro leaves, chopped

Steps:

Bring a pot of water to a boil. Prepare a bowl of ice water.
Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

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

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

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

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

Ingredients

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

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