Cucumber And Yogurt Soup With Spiced Herbs Recipes

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Provided by Yewande Komolafe

Categories easy, salads and dressings, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Spicy Cucumbers With Yogurt, Lemon and Herbs image

Steps:

Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

Ingredients

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon red-pepper flakes
2 scallions, trimmed and thinly sliced
2 teaspoons apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup mint leaves, thinly sliced
1/4 cup dill, chopped
1/4 cup parsley leaves and tender stems, chopped
1 lemon
2 tablespoons olive oil
Black pepper
1/4 cup pine nuts (optional)

BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA

This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Provided by Martha Rose Shulman

Categories easy, soups and stews, appetizer, side dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Blender Cucumber Yogurt Soup With Cumin and Paprika image

Steps:

Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams

Ingredients

3/4 pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
1 quart plain low-fat yogurt or buttermilk
2 garlic cloves, peeled, cut in half, green shoots removed
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon toasted cumin seeds
1/2 pound ripe tomatoes, peeled (optional)
Salt and freshly ground pepper to taste
Chopped fresh dill, cilantro, mint or chives for garnish
Thin cucumber rounds for garnish

SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT

Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper

Provided by Good Food team

Categories Dinner, Soup

Time 45m

Number Of Ingredients 11

Spicy pepper & tomato soup with cucumber yogurt image

Steps:

Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.

Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

Ingredients

2 tbsp olive oil , plus extra to serve
2 onions , finely sliced
1 carrot , finely chopped
3 red peppers , roughly chopped
3 garlic cloves , sliced
1 red chilli , sliced
400g can chopped tomato
850ml-1 litre/1½-1¾pts vegetable stock or bouillon
4 tbsp Greek-style yogurt
½ cucumber , halved, deseeded, coarsely grated and squeezed of excess water
a few mint leaves, chopped

YOGURT AND CUCUMBER SOUP

All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

Provided by Kumquat the Cats fr

Categories Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

Yogurt and Cucumber Soup image

Steps:

Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
Refrigerate several hours or overnight.
Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

Ingredients

4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon of fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES

Categories Soup/Stew Blender Dairy Ginger No-Cook Quick & Easy Yogurt Curry Cucumber Radish Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 8

Chilled Cucumber-Yogurt Soup with Radishes image

Steps:

Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Ladle soup into bowls. Top with radishes and serve.

Ingredients

2 1/4 cups plain yogurt
1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger
Thinly sliced radishes

SPICY CUCUMBER SOUP WITH YOGURT BY SY

This is a wonderful Cold Yogurt Soup for a hot summers day! Try chopping up the cucumbers very fine or leave them on the chunky side! It you chop up the cucumbers real fine and add more water, you then have a good "Yogurt Drink" instead of a soup! Also, other variations for this Cold Yogurt Soup are using chicken stock, buttermilk, sour cream, touch of tabasco... Enjoy!

Provided by SkipperSy

Categories Southwest Asia (middle East)

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Spicy Cucumber Soup with Yogurt by Sy image

Steps:

Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
Put into refrigerator to chill
Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.

Ingredients

3 -4 cups yogurt, rich creamy type (not the non-fat yogurt variety)
1/2 cup sour cream
1 cup water
2 large cucumbers, peeled & seeds scooped out and cup up into small pieces
1 scallion, chopped up finely
1 clove garlic, chopped finely
1 -2 tablespoon lemon juice (If using a tangy type yogurt, eliminate or use 1 tablespoon)

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Cucumber And Yogurt Soup With Spiced Herbs Recipes

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