Iced Oj And Lemon Cucumber Soup Recipes

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EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

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

Time 1h15m

Yield 4

Number Of Ingredients 7

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

Steps:

  • Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

ICED CUCUMBER SOUP



Iced Cucumber Soup image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 kirby cucumbers
1 teaspoon salt
2 cups plain yogurt, whole milk or low fat
2 tablespoons extra virgin olive oil
1 whole peeled garlic clove, crushed and skewered with a toothpick
1/4 cup packed fresh mint leaves off the stem and chopped roughly
Water
1/4 cup raisins plumped up in hot water
1/4 cup walnuts, finely chopped
1/4 cup snipped chives
1/2 cup crushed ice cubes, optional

Steps:

  • Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
  • In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
  • Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
  • Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.

ICED CUCUMBER SOUP



Iced Cucumber Soup image

This is from the 1978 Creative Yogurt Cooking. It is one that I have made many times. Simple and tasty.

Provided by Ambervim

Categories     Low Protein

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups milk
4 cups plain yogurt
1/2 cup dry white wine
1 tablespoon lemon juice (or more)
1 onion, grated
1 teaspoon garlic, minced
2 cucumbers, unwaxed unpeeled and finely grated (about 1 pound)
salt
pepper
watercress (to garnish, or parsley)

Steps:

  • Whisk together the milk and yogurt.
  • Gradually add the wine and lemon juice.
  • Stir in the onion, garlic, cucumber, salt and pepper.
  • Cover and refrigerate 1 hour before serving.
  • Garnish as you wish.

Nutrition Facts : Calories 143.6, Fat 6.3, SaturatedFat 4, Cholesterol 24.5, Sodium 89.1, Carbohydrate 13.2, Fiber 0.6, Sugar 7.7, Protein 6.9

ICED CUCUMBER SOUP



Iced Cucumber Soup image

We're in the midst of a heat wave right now which inspired me to post this recipe. It's from The Colour Book of Cooking for Two. The sweetness of the sultanas complement this refreshing, garlic flavoured soup. I have successfully increased the servings for this soup so that I could include it as part of a buffet lunch. I kept it cold by placing the soup tureen (actually a large casserole dish) into a larger container filled with ice.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cucumber, peeled and diced
8 ounces plain yogurt
6 tablespoons ice water
2 garlic cloves, 1 crushed and the other chopped finely and crushed
3 teaspoons olive oil
1 teaspoon mint, chopped
2 tablespoons sultanas, plumped in hot water
salt

Steps:

  • Sprinkle cucumber with salt.
  • Beat yogurt until smooth in a mixing bowl and stir in iced water.
  • Drain cucumber and dry with a clean tea towel or paper towels.
  • Rub another bowl with crushed garlic.
  • Place oil in this bowl and stir in the yogurt and water, cucumber, mint, sultanas and chopped and crushed garlic. (Alternatively you could whirl the yogurt, water, cucumber and garlic in a blender before adding the mint and sultanas).
  • Chill before serving.

Nutrition Facts : Calories 181.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.9, Sodium 61.4, Carbohydrate 17.7, Fiber 0.9, Sugar 13.1, Protein 5.3

CUCUMBER SOUP



Cucumber soup image

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

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

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

CHILLED MANGO AND CUCUMBER SOUP



Chilled Mango and Cucumber Soup image

Categories     Soup/Stew     Fruit     Vegetable     Freeze/Chill     Vegetarian     Mango     Cucumber     Summer     Chill     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 5

2 mangoes, peeled and pitted (2 pounds total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro

Steps:

  • Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
  • Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

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