SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
COLD CUCUMBER SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 2 1/2 quarts; 8 to 10 servings
Number Of Ingredients 24
Steps:
- Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
COLD CUCUMBER SOUP
Cold and refreshing, cucumber soup is a great recipe for a hot summer day and couldn't be easier to prepare. It takes only 10 minutes from start to finish and requires no cooking!
Provided by Elise Bauer
Categories Soup Make-ahead Quick and Easy
Time 10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96 kcal, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 223 mg, Sugar 5 g, Fat 7 g, ServingSize Makes 3 to 4 servings, UnsaturatedFat 0 g
COLD TOMATO CUCUMBER SOUP
This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.
Provided by Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
- Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
- Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g
CHILLED CREAMY CUCUMBER SOUP
Steps:
- Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.
COLD CUCUMBER SOUP - CUCUMBER GAZPACHO (5-MINUTE RECIPE)
You can't beat cucumber soup for a refreshing snack and here in Spain, it's called 'gazpacho de pepino' or 'cucumber gazpacho'. This recipe takes around 5 minutes to prepare and once chilled in the fridge for an hour, it is ready to drink! This cold cucumber soup recipe fits the bill perfectly and requires no cooking at all to make a delicious and silky smooth cold soup that's ideal for cooling off any time of day (or night!). Best of all, it's super easy to make and has just 9 easy-to-find ingredients.
Provided by Byron
Categories appertizer cold soup Soup starter tapas
Time 1h5m
Number Of Ingredients 9
Steps:
- Cut cucumber and onion into small chunks.
- Add all ingredients to the blender and buzz for a few minutes.(Note: Add a little water as you're blending the ingredients to get a smooth texture.)
- Run the mixture through a thin sieve to remove any heavy pulp and add to a bowl.
- Refrigerate until chilled (minimum 1 hour) before serving.
Nutrition Facts : ServingSize 120 g, Calories 138 kcal, Carbohydrate 11.4 g, Protein 4.3 g, Fat 9.3 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1.4 g, Sugar 2.7 g
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
COLD CUCUMBER SOUP
This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
- Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
- Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g
ULTRA-EASY CHILLED CUCUMBER SOUP
I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.
Provided by Jedley
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
- Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
- Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
- Chill overnight, serve with a sprinkle of fresh chopped chives.
- Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.
Nutrition Facts : Calories 301.4, Fat 15.4, SaturatedFat 9.1, Cholesterol 46.6, Sodium 150.7, Carbohydrate 36.7, Fiber 4.3, Sugar 14.4, Protein 9.9
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