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 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 AS A CUCUMBER SOUP WITH BUTTERMILK, DILL, AND VERMOUTH SHRIMP
Provided by Food Network
Yield Serves 8
Number Of Ingredients 12
Steps:
- Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
- Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.
- Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.
- To serve: Adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.
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 AS A CUCUMBER SOUP SHOOTERS
Steps:
- Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve.
- To serve, pour into small glasses or shot glasses.
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.
COOL-AS-A-CUCUMBER SOUP
Steps:
- Process first 6 ingredients in blender or processor until smooth. Transfer mixture to bowl. Refrigerate. (Can be prepared up to 4 hours ahead.)
- Ladle soup into bowls. Garnish soup with yellow bell pepper, tomato and cilantro sprigs and serve.
COOL AS A CUCUMBER SOUP
Here's an exceptionally easy, no-cook soup. This evolved from the classic recipe for Middle Eastern cucumber soup, which is made with a base of yogurt. However, I don't think it tastes right with soy yogurt, so I tinkered with it until it approximated the original flavor, without the yogurt. I enjoy it with barley added, as suggested in the variation below.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Grate the cucumbers on a coarse grater, either by hand or in a food processor fitted with the grating disk.
- Transfer the cucumbers to a serving container. Stir in the sour cream, herbs, scallions, and enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, cumin, salt, and pepper. Serve at once or refrigerate until well chilled.
- For a heartier version of this soup, add a cup or so of cold, cooked barley.
- For a pleasantly peppery flavor, stir in a good handful of chopped watercress leaves.
- Per serving:
- Calories: 88
- Total fat: 2g
- Protein: 5g
- Fiber: 1g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 166mg
COOL CUCUMBER SOUP WITH A CUCUMBER-HERB RELISH
Steps:
- 1. Peel and seed the cucumber. Use one to make a cup of small dice and set it aside, then coarsely chop the rest. Puree in a blender or food processor with the buttermilk, chopped herbs, 1/2 teaspoon salt, and the zest and juice from 1 lemon. Chill. 2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest. 3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.
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 SOUP WITH FETA
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
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
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