BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer, side dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams
YOGURT AND CUCUMBER SOUP
All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.
Provided by Kumquat the Cats fr
Categories Thai
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
- Refrigerate several hours or overnight.
- Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.
EASY AND CREAMY CUCUMBER YOGURT SOUP
Mediterranean diet friendly Easy and Creamy Cucumber Yogurt Soup an easy cold summer soup that delicious and can be made in a blender!
Time 10m
Number Of Ingredients 7
Steps:
- Prepare the cucumber as described above- skin and seeds removed and chopped.
- Also, prepare the avocado by removing the pit and peel.
- In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
- Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
- Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.
Nutrition Facts : ServingSize 1 g, Calories 326 kcal, Carbohydrate 24 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 211 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 18 g
CUCUMBER AND YOGURT SOUP -- GOOD FOR SOMERSIZERS
Make and share this Cucumber and Yogurt Soup -- Good for Somersizers recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- If using thick yogurt, run it through a blender until the mixture is smooth.
- Chill for several hours and serve.
Nutrition Facts : Calories 189.5, Fat 8.2, SaturatedFat 5.2, Cholesterol 31.9, Sodium 118.1, Carbohydrate 21.1, Fiber 1.2, Sugar 15.4, Protein 10.2
CHILLED CUCUMBER AND YOGURT SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.
CUCUMBER, YOGURT, AND HORSERADISH SOUP
Horseradish is tempered by mild, cool cucumber and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.
Nutrition Facts : Calories 87 g, Fat 3 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 234 g
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
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
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
FRAGRANT CUCUMBER & YOGURT SOUP
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
- When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
YOGURT, CUCUMBER AND SPEARMINT SOUP
Provided by Suzanne Hamlin
Categories easy, weekday, soups and stews, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
- Transfer to a bowl, cover and refrigerate 3 hours or overnight.
- To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 7 grams
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
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