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
CUCUMBER SOUP
In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CUCUMBER AND APPLE SOUP
This recipe comes from "The Ballykissangel Cookbook". Ballykissangel is the fictional Irish village in the popular BBC TV drama series of the same name, that was on air a few years ago. I'm not a big soup fan, but this one sounds really interesting, especially as it can be served hot or cold. The original recipe calls for chicken stock, but then that wouldn't be very vegetarian (!), so I'll leave it to you what sort of stock you use. Hot and cold serving suggestions are at the end of the cooking instructions, but either way I think this would be a good alternative to gazpacho. You'll need to add extra time for chilling if serving this cold.
Provided by Mrs B
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
- Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
- Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
- TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.
Nutrition Facts : Calories 96.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.1, Carbohydrate 18, Fiber 2.8, Sugar 10.9, Protein 1.5
CHILLED CUCUMBER APPLE SOUP
Steps:
- Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
CAULIFLOWER & APPLE SOUP
Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.
- Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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
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
CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY
Here's what you need: english cucumber, medium avocados, greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, pepper
Provided by Crystal Hatch
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
- Chill for at least 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 12 grams, Protein 16 grams, Sugar 27 grams
CHILLED AVOCADO CUCUMBER SOUP
Categories Soup/Stew Blender Freeze/Chill No-Cook Vegetarian Quick & Easy Low Sodium Avocado Cucumber Summer Chill Cilantro Gourmet
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.
- Serve soup garnished with coriander.
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