COLD CUCUMBER SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
- In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
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 WITH RICE-AND- LAMB SALAD
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 2h45m
Yield Six servings
Number Of Ingredients 37
Steps:
- To make the lamb, bring it to room temperature. Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly. Refrigerate for 2 hours, turning frequently. Grill over hot coals until medium rare and chill.
- To make the soup, puree 5 cucumbers, the garlic, scallion, almonds, chili pepper, cilantro, coriander seeds, bread crumbs and lemon zest in a food processor in batches until smooth. place in a bowl and stir in the buttermilk, milk, pepper and onion. Mince the remaining cucumber and stir into the soup. Season to taste with salt and pepper and chill.
- To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl. Whisk in the sesame oil and then the vegetable oil. Add the lamb, rice, pistachios and apricots and toss well. Add the parsley and toss. Chill.
- Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.
LAMB SOUP WITH CURRIED CUCUMBER SALAD
Steps:
- In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add back to the soup. Check for seasoning.
- CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.
COOL CUCUMBER AND RICE SALAD
From the Chicago Tribune, as adapted from Deborah Madison's "The New Vegetarian Cooking for Everyone". I have not tried this yet, but it sounds refreshing and just the thing for a potluck.
Provided by duonyte
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rice until tender, drain, and briefly rinse with cool water. Spread on a kitchen towel, cover with another towel, and gently pat dry.
- Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl.
- Combine the onions, salt, vinegar and oil to make the dressing.
- While the rice is still warm, stir it into the cucumber mix, adding the dressing and the yogurt. Toss gently with a wide spatula. Taste for salt and pepper.
- Serve tepid or chilled on lettuce leaves.
- Note: I made this without the yogurt, as I had none, and it tasted great without it, too. You might want to stir yogurt to loosen it, to facilitate incorporating it into the salad. I think any number of herbs would taste good in this, so use what you have available. I added some lemon balm.
Nutrition Facts : Calories 260.1, Fat 7.9, SaturatedFat 1.5, Cholesterol 2.6, Sodium 114.9, Carbohydrate 42.4, Fiber 1.5, Sugar 2.8, Protein 5
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
Steps:
- Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
- Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
RICE SALAD WITH CUCUMBER, LEMON AND SCALLION
Provided by Molly O'Neill
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
- Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams
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
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