Cucumber Yogurt Soup With Fresh Dill Recipes

COOL CUCUMBER AND DILL SOUP

Cool Cucumber and Dill Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
1 1/3 cups low-fat yogurt
1 1/3 cups low-fat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint

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.

BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA

Blender Cucumber Yogurt Soup With Cumin and Paprika image

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

Ingredients

3/4 pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
1 quart plain low-fat yogurt or buttermilk
2 garlic cloves, peeled, cut in half, green shoots removed
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon toasted cumin seeds
1/2 pound ripe tomatoes, peeled (optional)
Salt and freshly ground pepper to taste
Chopped fresh dill, cilantro, mint or chives for garnish
Thin cucumber rounds for garnish

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

CHILLED CUCUMBER-DILL SOUP

Chilled Cucumber-Dill Soup image

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Provided by Cheryl

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

Set 1/4 cup of cubed cucumber aside.
Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
Place into the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g