EASY AND CREAMY CUCUMBER YOGURT SOUP
Mediterranean diet friendly Easy and Creamy Cucumber Yogurt Soup an easy cold summer soup that delicious and can be made in a blender!
Time 10m
Number Of Ingredients 7
Steps:
- Prepare the cucumber as described above- skin and seeds removed and chopped.
- Also, prepare the avocado by removing the pit and peel.
- In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
- Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
- Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.
Nutrition Facts : ServingSize 1 g, Calories 326 kcal, Carbohydrate 24 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 211 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 18 g
FRAGRANT CUCUMBER & YOGURT SOUP
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
- When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
CUCUMBER, YOGURT, AND HORSERADISH SOUP
Horseradish is tempered by mild, cool cucumber and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.
Nutrition Facts : Calories 87 g, Fat 3 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 234 g
YOGURT AND CUCUMBER SOUP
All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.
Provided by Kumquat the Cats fr
Categories Thai
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
- Refrigerate several hours or overnight.
- Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.
CHILLED CUCUMBER AND YOGURT SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.
CUCUMBER-YOGURT SOUP WITH FRESH DILL
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
- Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
- Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 17 grams
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- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
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