Cold Cucumber Soup With Cream Fresh And Summer Herb Salad Recipes

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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

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

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 WITH CREAM FRESH AND SUMMER HERB SALAD



COLD CUCUMBER SOUP WITH CREAM FRESH AND SUMMER HERB SALAD image

Yield 4 Servings

Number Of Ingredients 23

Soup
1/4 cup Scallions, chopped roughly
1 cup Vegetable broth
3 cup English cucumber, chopped roughly
¼ tsp Garlic, minced finely
2 tsp Lemon juice
1 tbsp Fresh dill, chopped
Salt and black pepper to taste
Garnish
8-oz container Crème fresh or sour cream
¼ cup Water, or as needed
Salad
1 cup Grape or cherry tomatoes, cut in half
¼ cup English cucumber, seeded and finely diced
3 Radishes, julienned
2 tbsp Chives, finely chopped
2 tbsp Parley leaves
2 tbsp Dill, finely chopped
Salt and black pepper to taste
2 tbsp Olive oil
1 tsp White wine vinegar
2 tsp Honey
1 tsp Lemon juice

Steps:

  • In a food processor or blender place all the "soup" ingredients and puree. Lightly season with salt and pepper and refrigerate for several hours or up to overnight. Strain through a fine mesh sieve and season with salt and pepper. Whisk water into creme fresh, till think enough to drizzle (or no longer clings to the spoon). In a bowl combine tomatoes, cucumber, radishes, chives, parsley, and dill. Season with salt and pepper. In an additional bowl stir together olive oil, white wine vinegar, honey, and lemon juice. Toss together, olive oil mixture and salad. Divide soup in bowls, drizzle soup with crème fresh and place salad into the center of each bowl, and sprinkle with chives.

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.

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