Cucumber Soup I Recipes

CUCUMBER SOUP I

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Provided by Richard

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Cucumber Soup I image

Steps:

Peel, seed, and chop 2 cucumbers.
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Put the soup into a blender, and puree it.
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.6 g, Cholesterol 8.4 mg, Fat 8.6 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 563.4 mg, Sugar 1.7 g

Ingredients

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
⅛ tablespoon dried tarragon
½ cup sour cream
3 tablespoons chopped fresh parsley

COOL CUCUMBER SOUP

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

Cool Cucumber Soup image

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

Ingredients

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

CUCUMBER SOUP

In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Cucumber Soup image

Steps:

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt, optional
1 garlic clove, minced
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

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

Cool as a Cucumber Soup image

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

Ingredients

1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1-1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4-1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

Chilled Cucumber Soup With Avocado Toast image

Steps:

In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

SPICY CUCUMBER SOUP

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

Provided by Chelsea!

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Spicy Cucumber Soup image

Steps:

Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 11.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 583.4 mg, Sugar 5.4 g

Ingredients

2 tablespoons olive oil
½ onion, chopped
2 teaspoons minced garlic
2 cucumbers, peeled, seeded and chopped
1 cup vegetable broth
½ cup milk
2 tablespoons soy sauce
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon sesame oil

HOT CUCUMBER SOUP

My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!

Provided by Mirj2338

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Hot Cucumber Soup image

Steps:

As per the recipe: Peel and slice the cucumbers.
Melt the butter/marg in large saucepan and saute the onion until transparent.
Stir in the flour.
Add the stock and bring to a boil.
Add the sliced cucumber and cook until tender.
Puree in electric blender.
Season to taste with salt and pepper and stir in lemon juice.
Just before serving, mix in the cream.
What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
I use more onions, approx.
2 med-large.
Don't use more lemon juice as it changes the taste of the soup.
Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
It's yummy.

Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8

Ingredients

500 g cucumbers
2 tablespoons margarine or 2 tablespoons butter
1 large onion, chopped
4 tablespoons flour
4 cups stock
salt and pepper
1 tablespoon lemon juice
1/2 cup cream

CUCUMBER SOUP

The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

Provided by Florence Fabricant

Categories easy, quick, soups and stews, appetizer

Time 30m

Yield 2 cups, 12 small servings

Number Of Ingredients 5

Cucumber Soup image

Steps:

Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 456 milligrams, Sugar 3 grams

Ingredients

2 cucumbers, peeled, seeded, chopped
1/2 ripe avocado, chopped
Juice of 1 lime
Salt
1 tablespoon avocado oil

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

Cucumber soup image

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

Ingredients

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

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

Easy Cold Cucumber Soup image

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

Ingredients

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

More about "cucumber soup i recipes"

CREAMY CUCUMBER SOUP - EATINGWELL

Web Jun 3, 2016 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 small onion, diced 1 tablespoon lemon juice
From eatingwell.com
4.2/5 (22)
Calories 169 per serving

Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Cucumber Soup I Recipes

CUCUMBER SOUP I

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

COOL CUCUMBER SOUP

CUCUMBER SOUP

In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

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

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

SPICY CUCUMBER SOUP

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

HOT CUCUMBER SOUP

My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!

CUCUMBER SOUP

The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

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.

EASY COLD CUCUMBER SOUP

Easy cold soup for a hot day!

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