CHILLED CUCUMBER, BASIL, AND MINT SOUP
Steps:
- Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
- Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.
Nutrition Facts : Calories 153 g, Fat 7 g, Protein 4 g
CHILLED CUCUMBER MINT SOUP
Steps:
- Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
GREEN CUCUMBER & MINT GAZPACHO
This zingy, no-cook soup is packed with four of your five-a-day
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 20m
Number Of Ingredients 10
Steps:
- In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
- Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
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
COLD CUCUMBER BASIL SOUP
Make and share this Cold Cucumber Basil Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine yogurt, cucumber, basil, lemon juice, garlic and salt and pepper.
- Add water to desired consistency, about 1 cup.
- Refrigerate at least 1 hour before serving time.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 1.9, Cholesterol 11, Sodium 130.5, Carbohydrate 17, Fiber 0.5, Sugar 14.5, Protein 10.3
CHILLED CUCUMBER MINT SOUP
A very refreshing cold soup based on a recipe from a cookbook simply entitled Mediterranean. It has a Middle Easter flavor, unless you use the habanero pepper suggested. It would be great served with fresh flat bread or naan. Cooking time is time to chill.
Provided by Isabeau
Categories Vegetable
Time 2h10m
Yield 1 1 soup, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
- Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.
Nutrition Facts : Calories 143.9, Fat 4.8, SaturatedFat 3, Cholesterol 18, Sodium 82.5, Carbohydrate 20.1, Fiber 2, Sugar 12.9, Protein 8
COLD CUCUMBER SOUP WITH MINT
Steps:
- In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
- In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
- Divide soup between 2 chilled bowls.
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5/5 (5)
Total Time 1 hr 25 minsCategory AppetizerCalories 160 per serving
- Prepare the cucumbers. Peel the cucumbers, cut them in half horizontally and then lengthwise. Starting at one end, hold a spoon, round side up, and gently scrape downwards, to remove the seeds. Chop the cucumbers into several large chunks and place them in a powerful blender or a food processor fitted with the blade attachment.
- Blend all of the ingredients. Add the water, lemon juice, garlic, onion, basil leaves, salt, sugar and a few turns of black pepper. Blend until you have a smooth mixture and then pour the soup into a large bowl.
- Adjust the seasonings. Add more salt, pepper and sugar to taste if necessary. (Here's How to Season to Taste.)
CHILLED CUCUMBER, LIME, MINT & BASIL SOUP - ANNA'S FAMILY KITCHEN
Add the cucumber and salt and stir for just 1 minute. Take off the heat and cool. Stir in the yogurt then pour into a food processor or blender with the lime juice, sparkling water and most of the herbs (reserving some to sprinkle).
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Estimated Reading Time 40 secs
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