Cold Cucumber Yogurt Soup Recipe Recipe For Banana
COLD CUCUMBER SOUP
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
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 BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
YOGURT AND CUCUMBER SOUP
All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.
Provided by Kumquat the Cats fr
Categories Thai
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
- Refrigerate several hours or overnight.
- Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.
COLD YOGURT SOUP (ABDOOGH KHIAR)
This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.
Provided by Shadi HasanzadeNemati
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
- Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
- Pour one-fourth of the yogurt mixture into each bowl.
- Top with rose petals, and add a few ice cubes to each bowl.
- Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 33.2 g, Cholesterol 22.5 mg, Fat 15.4 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 793.1 mg, Sugar 13.1 g
EASY COLD CUCUMBER SOUP
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
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
Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.
Provided by Susiecat too
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients.
- Chill overnight, or at least 3-4 hours.
- YUM!
- This also works well in smaller servings as a counterpoint to spicy foods (like raita).
COLD CUCUMBER AND YOGURT SOUP
Categories Cucumber
Number Of Ingredients 7
Steps:
- Peel the cucumber, and cut into chunks. Trim the scallion of coarse outer leaves, keeping the tender green; chop it and the white part into rough pieces. Put the cucumber and scallion along with the chicken broth and yogurt in a food processor or a blender, and spin until well blended. Season with salt and pepper and a grating of fresh ginger. Pour into a chilled soup bowl, and sprinkle the herbs on top.
- Variation
- Use fish stock instead of chicken broth, and add about 1/3 cup cooked salmon broken into flakes. Decrease the amount of yogurt to 2 teaspoons, and purée everything together in a blender or a food processor.
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- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
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