Chilly Dilly Cucumber Soup Recipe 465 Recipes

COLD CUCUMBER SOUP

Steps:

• Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
• Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
• Chill the soup: Chill in a container in the refrigerator until cold.
• Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

CHILLY DILLY CUCUMBER SOUP***** RECIPE - (4.6/5)

Steps:

• 1. Combine broth, potatoes, cauliflower (or additional potato) in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until slightly cooled. 2. Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl, cover and refrigerate to use later as a garnish. Leave the remainder in the processor. 3. Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed. 4. Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days 5. Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives and or half-slices of cucumber, if desired.

CHILLED CUCUMBER-DILL SOUP

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.