SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 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
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.
- 2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 20 milligrams, Sodium 180 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 5 grams
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 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 CUCUMBER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt to a paste with the side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
CUCUMBER SOUP II
This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley.
Provided by CJGT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 29m
Yield 8
Number Of Ingredients 6
Steps:
- Grate cucumber and onion, and strain out liquid.
- In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
- Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.9 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 899.3 mg, Sugar 4.2 g
DELIGHTFUL CUCUMBER SOUP
Couldn't find a cucumber soup with exactly the flavors I wanted so I made up this one! It's a creamy and uniquely flavored cool cucumber soup. It is okay to have a choppy texture rather than perfectly smooth. Whichever consistency is your preference. Serve cold.
Provided by susanf
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
- Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 19.7 g, Cholesterol 4.1 mg, Fat 1.5 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 58.3 mg, Sugar 12.1 g
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 CUCUMBER SOUP WITH FETA
I found this recipe in Bon Apetit, but omitted the mint (personal preference) and tweaked it a bit. This would be wonderful for a summer baby or wedding shower or poolside. The feta and seasonings really sparkle, and the eggs and chives give it that extra beautiful finish. Most of the prep time is chilling time
Provided by pamela t.
Categories < 4 Hours
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed cucumbers.
- Place in blender.
- Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
- Pour mixture into large bowl.
- Stir in yogurt.
- Refrigerate at least two hours.
- You can make this soup the day before. Cover and chill.
- To serve: place soup in freezer for 30 minutes.
- Pour into individual bowls.
- Garnish with chopped hard boiled egg and chopped chives.
- Good for you, too!
Nutrition Facts : Calories 244.6, Fat 13.8, SaturatedFat 8.2, Cholesterol 148.8, Sodium 1396.3, Carbohydrate 15.4, Fiber 1.2, Sugar 10.9, Protein 15.5
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
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
COOL AND CREAMY CUCUMBER SOUP
Be calm, cool and collected when you follow this Cool and Creamy Cucumber Soup recipe. With sour cream, green onions and zesty dressing, this Cool and Creamy Cucumber Soup is full of scrumptious surprises!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Cook zucchini in boiling water in large saucepan 5 min. or until tender, adding onions to the boiling water for the last minute; drain.
- Blend zucchini mixture and remaining ingredients in blender until smooth. Transfer to bowl.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COOL CUCUMBER AND DILL SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
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 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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