COOL AS A CUCUMBER SOUP
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry., Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
- Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
- Good source of: Vitamin K.
Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams
COOL AND CREAMY CUCUMBER SOUP
Be calm, cool and collected when you follow this Cool and Creamy Cucumber Soup recipe. With sour cream, green onions and zesty dressing, this Cool and Creamy Cucumber Soup is full of scrumptious surprises!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Cook zucchini in boiling water in large saucepan 5 min. or until tender, adding onions to the boiling water for the last minute; drain.
- Blend zucchini mixture and remaining ingredients in blender until smooth. Transfer to bowl.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COOL CUCUMBER AND DILL SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
- Chill the soup in the refrigerator until cold, about 1 hour.
- Divide among 4 chilled soup bowls and garnish with the chopped cucumber.
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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.
COOL CUCUMBER SOUP
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
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 to a paste with the 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.
COOL "ICED" CUCUMBER SOUP
Here is a soup recipe that I put together. This is wonderful cool and refreshing soup on a hot summers day. I love cucumbers and sour cream...so I made up this wonderful COOL ICED CUCUMBER SOUP. With a touch of garlic, and dill. It begins to sounds like a GREEK recipe to me. Maybe a little like tzatzik sauce! If that's the...
Provided by Nancy J. Patrykus
Categories Soups
Time 10m
Number Of Ingredients 8
Steps:
- 1. Mix the first 6 ingredients, and marinate in refrigerator 2-4 hours. Then puree the mix in a blender. When ready to serve , mix in the yogurt or the sourcream.
- 2. Put a couple ice cubes in your soup bowl, before serving your soup.
- 3. Add a few radishes and a couple slices of cucumber on the side,to munch on, for a little crunch and color. Along with a a few lightly buttered crackers. A small sprig of parsley is a nice touch. Don't forget your toga!....LOL My friend stoppped by yesterday..and we enjoyed this out on the deck..in the shade. She loved it, and was going to stop at the store for cucumbers.
CHILLED CREAM OF CUCUMBER SOUP
I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely purée cucumbers in a blender or food processor.
- Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
- Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
Nutrition Facts : Calories 149.7, Fat 4, SaturatedFat 1.3, Cholesterol 8.2, Sodium 117.3, Carbohydrate 23.7, Fiber 1.5, Sugar 12.6, Protein 7
CHILLED CREAM OF CUCUMBER SOUP
"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly., In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.
Nutrition Facts : Calories 116 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 707mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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