Delightful Cucumber Soup Recipes

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COOL CUCUMBER SOUP



Cool Cucumber Soup image

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

Steps:

  • In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
  • Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
  • Good source of: Vitamin K.

Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams

SIMPLE CUCUMBER SOUP



Simple Cucumber Soup image

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

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

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

CHILLED CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 9

3 cucumbers
2 cups of plain yogurt
1 clove garlic, minced
2 teaspoons honey
1 lemon
Fresh or dried dill, to taste
Water
Salt
Pepper

Steps:

  • Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)



Abdoogh Khiar (Chilled Buttermilk Cucumber Soup) image

This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.

Provided by Naz Deravian

Categories     soups and stews, appetizer, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

1 teaspoon dried edible Damask rose petals (optional; see Tip)
2 cups buttermilk, plus more if desired
1/2 cup plain yogurt
Kosher salt (Diamond Crystal)
3 Persian cucumbers (7 ounces), cut into 1/4-inch pieces, plus more for garnish
1/3 cup golden or black raisins, plus more for garnish
1/4 cup walnut halves, coarsely chopped, plus more for garnish
1/4 cup finely chopped fresh dill, plus sprigs for garnish
1/4 cup finely chopped chives or green onion
1 teaspoon dried mint, plus more for garnish
1/2 lavash rectangle or 1 large slice bread of choice (such as sourdough)
4 ice cubes
Fresh mint leaves, for garnish

Steps:

  • If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
  • Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
  • Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

CHILLED AVOCADO CUCUMBER SOUP



Chilled Avocado Cucumber Soup image

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

1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs

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.

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

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

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

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.

CRISPY CUCUMBER SOUP



Crispy Cucumber Soup image

Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

Yield Makes 4 servings

Number Of Ingredients 8

2 1/2 hothouse (seedless) cucumbers, peeled
2 tablespoons minced garlic
1 cup Fresh Vegetable Broth
4 cups plain nonfat yogurt
1 cup coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice
Salt and pepper, to taste
4 large red radishes, cut into 1/4-inch dice, for garnish

Steps:

  • 1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.
  • 2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.
  • 3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

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