Cucumber Yogurt Soup Recipes

SPICY CUCUMBER SOUP WITH YOGURT BY SY

Steps:

• Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
• Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
• Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
• Put into refrigerator to chill
• Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.

EASY AND CREAMY CUCUMBER YOGURT SOUP

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.

YOGURT AND CUCUMBER SOUP

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.

CHILLED CUCUMBER AND YOGURT SOUP

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.

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE

Steps:

• Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
• Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
• Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

CUCUMBER, YOGURT, AND HORSERADISH SOUP

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.

COLD CUCUMBER SOUP

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.

SIMPLE CUCUMBER SOUP

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.

FRAGRANT CUCUMBER & YOGURT SOUP

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.

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES

Steps:

• Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top with radishes and serve.

CUCUMBER-YOGURT SOUP WITH FRESH DILL

Steps:

• Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
• Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
• Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.