Chilled Cucumber Soup With Mint Leaves Recipes

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CHILLED CUCUMBER, BASIL, AND MINT SOUP



Chilled Cucumber, Basil, and Mint Soup image

Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 cup sour cream
1/2 cup fresh basil
1/2 cup fresh mint
1/4 cup sliced scallion
1 cup water
1 English cucumber, peeled, seeds removed, and chopped
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Salt
Optional: Thin cucumber slices

Steps:

  • Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
  • Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

Nutrition Facts : Calories 153 g, Fat 7 g, Protein 4 g

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

A simple and refreshing summer starter, this soup only takes minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, lowfat if desired
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper

Steps:

  • Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
  • Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
  • Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

MINT CUCUMBER SOUP



Mint Cucumber Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 English cucumbers
1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)

Steps:

  • Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
  • Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
  • Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CHILLED CUCUMBER SOUP WITH MINT LEAVES



Chilled Cucumber Soup with Mint Leaves image

This chilled complexion-soothing soup is made in a blender and requires no cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 cups plain soy yogurt
1 1/2 cups Japanese or young English cucumbers peeled, seeded, and chopped
2 tablespoons fresh lemon juice
4 tablespoons fresh mint leaves, chopped
Salt, to taste
2 teaspoons ground cumin
Small petals from the center of a rose, for garnish

Steps:

  • Place all ingredients except garnish in a blender. Puree until smooth. Season with salt. Ladle into serving bowls. Garnish with rose petals.

Nutrition Facts : Calories 59 g, Fat 1 g, Fiber 1 g, Protein 2 g

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

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

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.

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

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.

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