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.
CHILLED CUCUMBER-DILL SOUP
Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Set 1/4 cup of cubed cucumber aside.
- Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- Place into the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g
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 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.
CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
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.
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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- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
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