Korean Cold Cucumber Soup Recipes

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COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 2 1/2 quarts; 8 to 10 servings

Number Of Ingredients 24

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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

COLD CUCUMBER SOUP



Cold Cucumber Soup image

This is one of those Korean soups that is perfect for a hot day. It is so tastey and refreshing. I'm allergic to onions (sad I know), but you can add chives on top or just leave it out. It's awesome! Very easy to make.

Provided by Chef Bach

Categories     Vegetable

Time 10m

Yield 4 bowls, 4-6 serving(s)

Number Of Ingredients 9

2 cucumbers
2 cups chicken broth
1 cup water
1/2 cup cider vinegar
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons sugar (stevia)
1 teaspoon pepper
2 cups ice

Steps:

  • I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.
  • Julliene the cucumbers. Sometimes I just slice them. You want to get the cucumber flavor into the soup, so it's really just preference.
  • In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper. Stir in the cucumber. Chill well in the fridge for a couple of hours.
  • Just before serving, stir some ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
  • Carb friendly.

Nutrition Facts : Calories 94, Fat 4.3, SaturatedFat 0.7, Sodium 921.1, Carbohydrate 9.5, Fiber 1, Sugar 4.8, Protein 4.3

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Cooked cucumber is a very unusual item in any recipe, but this really will bring accolades and is good for the hot summer months or a first course any time. This scales up or down easily.

Provided by wray8483

Categories     Greens

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 14

2 cups diced white onions
4 cups thinly sliced leeks
4 cups peeled seeded and chopped English cucumbers
1/2 cup butter
1 teaspoon salt
2 cloves diced garlic
1/2 teaspoon white pepper
1/2 cup white wine
4 cups chicken broth
1 cup heavy cream
1 tablespoon snipped fresh dill
1 English cucumber, peeled, seeded & finely diced
2 tablespoons fresh lemon juice
1 dash red cayenne pepper

Steps:

  • Simmer 1st 6 ingredients in covered pot until soft, 10 to 15 minutes.
  • Add next 3 ingredients and hard simmer for 1 hour.
  • Cool and blend (in batches) until very smooth.
  • Add next 5 ingredients, mix well and chill 2 to 24 hours.
  • Serve with 1 rounded tbs sour cream in center of soup bowl.
  • Decorate with oval cucumber slice or twisted slice of lemon or mint leaves.

Nutrition Facts : Calories 253.6, Fat 18.8, SaturatedFat 11.5, Cholesterol 57, Sodium 624.5, Carbohydrate 16.5, Fiber 1.8, Sugar 4.6, Protein 4.6

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