Mint Cucumber Soup Recipes

CUCUMBER MINT SOUP

Cucumber Mint Soup image

Provided by Jacques Pepin

Categories easy, weekday, soups and stews, appetizer

Time 20m

Yield 6 servings (8 cups)

Number Of Ingredients 9

Ingredients

3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
1 cup (loose) mint leaves
5 cloves garlic, peeled
2 cups yogurt
3 tablespoons virgin olive oil
3 tablespoons cider vinegar
2 1/2 teaspoons salt
12 drops Tabasco sauce
2 cups water

Steps:

Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
Stir before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams

CHILLED MELON, CUCUMBER, AND MINT SOUP

Chilled Melon, Cucumber, and Mint Soup image

For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Number Of Ingredients 8

Ingredients

3 English cucumbers
1/2 honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
1 cup lightly packed fresh mint leaves, plus more for serving
2 cups crushed ice
Coarse salt
2 cups Greek yogurt
Extra-virgin olive oil

Steps:

Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

COLD CUCUMBER SOUP WITH MINT

Cold Cucumber Soup with Mint image

Categories Soup/Stew Milk/Cream Blender Quick & Easy Mint Cucumber Summer Chill Sour Cream Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 hard-boiled large egg yolk
1 tablespoon rice vinegar
1/2 cup chilled sour cream
1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces
1/4 cup fresh mint leaves, washed and spun dry
1/2 cup chilled well-shaken buttermilk

Steps:

In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
Divide soup between 2 chilled bowls.

COOL CUCUMBER SOUP

Cool Cucumber Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Two 14 to 16 ounce English (seedless) cucumbers
1/2 clove garlic, minced
1 1/2 teaspoons kosher salt plus more to taste
1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream
1 teaspoon minced fresh mint
1 teaspoon minced fresh dill
1 teaspoon minced flat-leaf parsley
Large pinch cayenne pepper plus more to taste
Freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste (optional)

Steps:

Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.
Copyright 2001 Television Food Network, G.P. All rights reserved.

COLD CUCUMBER MINT SOUP

Cold Cucumber Mint Soup image

Categories Soup/Stew Blender No-Cook Quick & Easy Yogurt Mint Cucumber Summer Chill Sour Cream Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

Ingredients

3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish

Steps:

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

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

Ingredients

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

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