Cold Mexican Cucumber Soup Recipes

EASY COLD CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
• Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
• Chill the soup: Chill in a container in the refrigerator until cold.
• Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

COLD MEXICAN CUCUMBER SOUP

Steps:

• Peel the cucumbers and cut off ends. Cut them in half the long way and using a knife and a spoon, scoop out the seeds and discard. Lay them cut side up on paper towels and sprinkle on the ½ teaspoon of kosher salt and let sit while you prepare the other ingredients, about 15 minutes. Turn the cucumbers cut side down and let sit another 15 minutes. Reserve a half cup and cut into small pieces to use as a garnish. Cut the remainder into large chunks to be pureed.
• In a blender or food processor, place sour cream, yogurt, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime zest, lime juice, sea salt and white pepper.
• Rub the cucumbers dry with more paper towels and add to the blender and puree the mixture until smooth.
• Serve immediately in glasses or small bowls garnished with chopped red onion and chopped cucumber. Soup may be chilled before serving as well.

MEXICAN COLD CUCUMBER CILANTRO SOUP

Steps:

• In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
• Cover and refrigerate until very cold (you can do the soup a day ahead).
• Ladle into bowls and serve.

COLD CUCUMBER SOUP

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

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).

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

COLD CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• Saute onion in hot oil 5 minutes over medium heat.
• Add garlic and cucumber and cook 3 minutes more.
• Add broth, lime juice, and sugar.
• Boil.
• Reduce heat and cover and cook for 20 minutes.
• Cool for a few minutes.
• Puree in a blender.
• Add yogurt, dill, salt and pepper to taste.
• Blend again.
• Chill and serve in icy cold bowls.
• Garnish with scallions.

COLD CUCUMBER SOUP

Steps:

• Peel 2 cucumbers, slice, and saute gently in 2 tbsp butter with 1 sliced leek and 1 bay leaf for 20 minutes, or until tender but not browned.
• Stir in 1 tbsp flour.
• Add 3 cups chicken stock and 1 tsp salt and simmer for 30 minutes. Put the mixture throuth a blender half at a time and strain through a sieve. Chill.
• Add 1 cucumber, peeled, seeded, and grated, 1 cup cream, and the juice of 1/2 lemon.
• Stir in 1 tsp finely chopped fresh dill or mint. Add salt and pepper to taste.
• Chill in the refrigerator for at least another 30 minutes, so soup will be icy cold when served.
• Serve in chilled soup cups with a dab of sour cream on top of each serving.

COLD CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

Steps:

• I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.
• Julliene the cucumbers. Sometimes I just slice them. You want to get the cucumber flavor into the soup, so it's really just preference.
• In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper. Stir in the cucumber. Chill well in the fridge for a couple of hours.
• Just before serving, stir some ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
• Carb friendly.