Cool Cucumber Soup With Feta Recipes

COOL AS A CUCUMBER SOUP

Cool as a Cucumber Soup image

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

Ingredients

1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill

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

Cool Cucumber Soup image

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

Ingredients

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

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 CUCUMBER SOUP WITH FETA

Cool Cucumber Soup With Feta image

I found this recipe in Bon Apetit, but omitted the mint (personal preference) and tweaked it a bit. This would be wonderful for a summer baby or wedding shower or poolside. The feta and seasonings really sparkle, and the eggs and chives give it that extra beautiful finish. Most of the prep time is chilling time

Provided by pamela t.

Categories < 4 Hours

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cucumber
2 cups chicken broth (use low salt, if preferred)
4 ounces feta cheese
3/4 cup white onion
1/2 cup watercress
1 tablespoon oregano leaves
1 garlic clove
1 teaspoon salt
1 (17 5/8 ounce) container yogurt (use Greek yogurt, if possible)
2 eggs, hard boiled
3 tablespoons chopped fresh chives

Steps:

Peel and seed cucumbers.
Place in blender.
Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
Pour mixture into large bowl.
Stir in yogurt.
Refrigerate at least two hours.
You can make this soup the day before. Cover and chill.
To serve: place soup in freezer for 30 minutes.
Pour into individual bowls.
Garnish with chopped hard boiled egg and chopped chives.
Good for you, too!

Nutrition Facts : Calories 244.6, Fat 13.8, SaturatedFat 8.2, Cholesterol 148.8, Sodium 1396.3, Carbohydrate 15.4, Fiber 1.2, Sugar 10.9, Protein 15.5

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.

ICED CUCUMBER SOUP WITH MINT, WATERCRESS, AND FETA CHEESE

Iced Cucumber Soup with Mint, Watercress, and Feta Cheese image

Provided by Amelia Saltsman

Categories Soup/Stew Appetizer Low Cal Feta Mint Cucumber Summer Chill Healthy Watercress Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)
2 cups low-salt chicken broth or vegetable broth
4 ounces finely crumbled feta cheese (about 3/4 cup)
3/4 cup chopped white onion
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed watercress leaves
1 tablespoon fresh oregano leaves
1 small garlic clove, peeled
1 teaspoon salt
1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)
2 hard-boiled eggs, chilled, coarsely chopped
3 tablespoons chopped fresh chives

Steps:

Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.

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