Cold Cucumber Walnut Soup Recipes
CUCUMBER AND WALNUT SOUP
Provided by Michael Symon : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
- Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.
BULGARIAN CUCUMBER SOUP WITH WALNUTS
Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, appetizer
Time 1h30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
- Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
- Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
- If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.
COLD CUCUMBER WALNUT SOUP
Serve the walnuts on the side
Provided by Shirley Fentz
Categories Other Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350*
- 2. Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
- 3. Combine the remaining ingredients in a large bowl. Transfer half of the mixture to a blender or food processer and puree. Continue with another half. Return puree to the bowl, combining with unprocessed ingredients. Mix in reserved walnuts.
- 4. Cover the soup and refrigerate for at least 4 hours before serving it.
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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