COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
- Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
- Good source of: Vitamin K.
Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams
COOL AS A CUCUMBER SOUP SHOOTERS
Steps:
- Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve.
- To serve, pour into small glasses or shot glasses.
COOL AS A CUCUMBER SOUP
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COOL AS A CUCUMBER SOUP
Make and share this Cool As a Cucumber Soup recipe from Food.com.
Provided by BETHANY T.
Categories Lunch/Snacks
Time P3DT30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onion and sliced cucumber in olive oil until onion is transparent.
- Season to taste with salt and pepper.
- Add water, chicken base, pepper flakes and garlic. Bring to a boil.
- In a small pan, melt butter then blend in flour. Add to cucumber mixture, simmer 30 minutes.
- Process soup in blender until smooth.
- Stir in buttermilk, lemon juice, dill, reserved chopped cucumber, sour cream and chives.
- Cool soup completely, adjust seasonings and thin with half & half or milk if needed.
- Serve cold.
Nutrition Facts : Calories 101.4, Fat 6.2, SaturatedFat 3.3, Cholesterol 13.3, Sodium 161.3, Carbohydrate 9.2, Fiber 0.7, Sugar 4.9, Protein 3.2
COOL-AS-A-CUCUMBER SOUP
Steps:
- Process first 6 ingredients in blender or processor until smooth. Transfer mixture to bowl. Refrigerate. (Can be prepared up to 4 hours ahead.)
- Ladle soup into bowls. Garnish soup with yellow bell pepper, tomato and cilantro sprigs and serve.
COOL AS A CUCUMBER SOUP
Here's an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don't think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
- Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
- For a heartier version of this soup, add a cup or so of cold, cooked barley.
- For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
- Per serving:
- Calories: 88
- Total fat: 2g
- Protein: 5g
- Fiber: 1g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 166mg
SOUP THAT'S "COOL AS A..." WELL YOU KNOW - CUCUMBER!
Having tons of fresh dill and a few extra cucumbers on hand, I decided to search Recipe Zaar for a cold cucumber soup to try. However, I just couldn't find a soup that was quite what I wanted, so I took elements from a few that tickled my fancy and made my own. As always, you can adjust the ingredients to taste, especially the garlic (which can be increased, decreased, or even eliminated) and the dill. I hope you enjoy it... and be sure to leave a comment!
Provided by jerseagrl
Categories Lunch/Snacks
Time 11m
Yield 2 medium bowls of soup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumber into small enough sections to be blended, saving one short (approx. 2 1/2 in) section for later.
- Blend cucumber with yogurt buttermilk, lemon juice, garlic, and dill.
- Cube remaining cucumber and stir into blended mixture. This provides texture to the soup. However, if you would prefer an entirely smooth soup, just blend the cucumber chunk with everything else.
Nutrition Facts : Calories 164.8, Fat 5.1, SaturatedFat 3.2, Cholesterol 19.6, Sodium 159.4, Carbohydrate 23.6, Fiber 1.6, Sugar 15.7, Protein 9.4
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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