Cold Cucumber Soup With Yogurt And Dill 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-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

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

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

Categories     Appetizer     Side Dish     Soup

Time 15m

Number Of Ingredients 9

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

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

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.

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

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

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