Cold Cucumber Yogurt Soup Recipe Recipe For Meatloaf

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CHILLED CUCUMBER AND YOGURT SOUP



Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

  • Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

COLD CUCUMBER AND YOGURT SOUP



Cold Cucumber and Yogurt Soup image

Categories     Cucumber

Number Of Ingredients 7

A small Kirby pickling cucumber
1 scallion
2/3 cup chicken broth
1/4 cup plain whole-milk yogurt
Salt and freshly ground pepper
A grating of fresh ginger
A generous sprinkling of chopped chives and fresh dill, if available

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.

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

YOGURT AND CUCUMBER SOUP



Yogurt and Cucumber Soup image

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

4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon of fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

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.

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