Cucumber And Chive Soup With Lemon And Dill Recipes

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CUCUMBER AND CHIVE SOUP WITH LEMON AND DILL



Cucumber and Chive Soup With Lemon and Dill image

Quick and easy. Credit goes to Vegetarian Fast and Fancy by Renny Darling. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand.

Provided by Chef Kate

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 medium cucumbers
1/3 cup chives, chopped
1 cup plain nonfat yogurt (plus more for garnish)
1 cup buttermilk (low or non-fat)
2 tablespoons lemon juice
1 teaspoon dried dill weed
1 pinch salt
1 tablespoon chives, chopped
1 tablespoon flat leaf parsley, minced

Steps:

  • Peel and halve lengthwise the cucumbers.
  • Scoop out the seeds with a spoon.
  • Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
  • In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
  • Refrigerate until serving time.
  • Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.

CHILLED LEMON CUCUMBER AND YOGURT SOUP



Chilled Lemon Cucumber and Yogurt Soup image

A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)

Provided by COOKGIRl

Categories     Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers)
1 1/2 cups low-fat plain yogurt
1 cup low-fat buttermilk
1 tablespoon extra virgin olive oil
1 garlic clove, peeled and minced
3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (NOT dried, NOT dried)
1/8 teaspoon red pepper flakes or 1/8 teaspoon cayenne
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon salt, to taste
1/8 teaspoon white pepper
3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds)
fresh lemon juice, to lightly drizzle on each serving soup
cayenne
ice cube

Steps:

  • In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
  • In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
  • Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
  • Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
  • Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

Nutrition Facts : Calories 185.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 6.1, Sodium 263.9, Carbohydrate 21.6, Fiber 0.5, Sugar 20.6, Protein 7

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