Cold Cucumber Soup With Yogurt And Dill Recipes

COLD CUCUMBER SOUP WITH YOGURT AND DILL

Cold Cucumber Soup with Yogurt and Dill image

This cold cucumber soup recipe made with yogurt, lime, mint, and dill is a refreshing summer appetizer or side dish

Provided by Bhavana Patil

Time 15m

Number Of Ingredients 9

Ingredients

5-6 small persian cucumber (or 2 english cucumber (about 3 cups ))
1 cup greek yogurt ((or thick yogurt))
1/4 cup mint leaves
1/4 cup dill leaves
1 clove garlic
2 tablespoons red onion ((white, red, or green))
2 tablespoons lime juice
2 tablespoons olive oil
salt and pepper (to taste)

Steps:

Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.

Nutrition Facts : Calories 110 kcal, Carbohydrate 6 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 23 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

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

CHILLED CUCUMBER-DILL SOUP

Chilled Cucumber-Dill Soup image

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Provided by Cheryl

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

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

Set 1/4 cup of cubed cucumber aside.
Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
Place into the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g

CUCUMBER-YOGURT SOUP WITH FRESH DILL

Cucumber-Yogurt Soup With Fresh Dill image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 3h10m

Yield Four servings

Number Of Ingredients 7

Ingredients

32 ounces plain lowfat yogurt
2 large seedless cucumbers, peeled and coarsely grated (3 cups)
1 clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill
2 1/2 teaspoons kosher salt, plus more to taste
2 cups water

Steps:

Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 17 grams

COOL CUCUMBER AND DILL SOUP

Cool Cucumber and Dill Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
1 1/3 cups low-fat yogurt
1 1/3 cups low-fat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint

Steps:

Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
Chill the soup in the refrigerator until cold, about 1 hour.
Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

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