CUCUMBER SOUP
In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
EASY COLD CUCUMBER SOUP
Easy cold soup for a hot day!
Provided by lreddy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g
CHILLED CUCUMBER GARLIC SOUP
Make and share this Chilled Cucumber garlic Soup recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a sieve with cheesecloth (muslin) and place over a large bowl.
- Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
- Discard the captured liquid and place the yogurt in the bowl.
- Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
- Mix well.
- Stir in the vinegar or lemon juice.
- Cover and chill for 1 hour.
- Before serving, season to taste with salt and pepper.
- Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
- Serve well chilled.
- NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
- They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
- When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
- It has a superior flavor, less water and far fewer seeds.
- Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Nutrition Facts : Calories 157.8, Fat 9.3, SaturatedFat 4.8, Cholesterol 27.3, Sodium 98.2, Carbohydrate 12.1, Fiber 0.4, Sugar 6.7, Protein 7.4
GARLICKY CUCUMBER SOUP
I received this recipe in an email from Alternative Healthcare Center in Cary, NC. It sounded so delicious and healthy that I thought I would share. Enjoy!
Provided by Sheila Taylor @Sheila_Taylor
Categories Soups
Number Of Ingredients 8
Steps:
- Combine the yogurt, stock, garlic, chives and lemon juice in a large bowl. Add the cucumber, stir well, and season with salt and pepper to taste. Chill for at least 1 hour.
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.
CUCUMBER AND GARLIC SALAD
This is a very simple salad that we enjoy with grilled meats especially in the summer. But whenever I make anytime of meat either in the oven or pan fried, I'm always requested to make this salad. It is refreshing and wonderful. Enjoy
Provided by veraj9170
Categories Low Protein
Time 5m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- You can either peel the cucumber or not (I don't) slice them thin and set in a bowl and salt them. Cover with plastic wrap and place in your fridge. This can be done upto 1 hour prior to serving or early in the morning and left until dinner time. The cucumbers will release water due to the salt and make them soft. The amount of cucumbers also depends on the number of people to be served so eyeball it.
- While your cucumbers are in the fridge, peel and mince your garlic and set aside until you are ready to serve your salad.
- Now to put salad together:.
- Squeeze some of the excess water from your cucumber (you don't need to save the water). Place the squeezed cucumber in another bowl along with the minced garlic. To this add some vinegar. Mix and taste, if it is too vinegary add abit water. Serve! Simple but great.
- This recipe is a very rustic salad and great if you're on a budget. Just remember to not salt the cucumber in the beginning too much because it's easier to add salt in the last stage. Keep tasting and adjusting until you feel the taste is perfect for you.
HOT CUCUMBER SOUP
My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- As per the recipe: Peel and slice the cucumbers.
- Melt the butter/marg in large saucepan and saute the onion until transparent.
- Stir in the flour.
- Add the stock and bring to a boil.
- Add the sliced cucumber and cook until tender.
- Puree in electric blender.
- Season to taste with salt and pepper and stir in lemon juice.
- Just before serving, mix in the cream.
- What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
- I use more onions, approx.
- 2 med-large.
- Don't use more lemon juice as it changes the taste of the soup.
- Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
- It's yummy.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8
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
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