Chilled Cucumber Yoghurt Soup With Prawns Recipes
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
CHILLED CUCUMBER & YOGHURT SOUP WITH PRAWNS
My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.
Provided by JustJanS
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
- Chill until very cold.
- Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
- Chill.
- Before serving, saute prawns in the oil until they turn pink.
- Sprinkle with the salt and serve them in the chilled soup immediately.
- Serve the soup garnished with the strips of cucumber.
CHILLED CREAMY CUCUMBER SOUP
Steps:
- Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.
CHILLED CUCUMBER YOGURT SOUP
This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.
Provided by Raquel Grinnell
Categories Vegetable
Time 2h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
- To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.
Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8
FRAGRANT CUCUMBER & YOGURT SOUP
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
- When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
Provided by grumblebee
Categories Citrus
Time 1h5m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
CHILLED CUCUMBER AND YOGURT SOUP
From Cardamom & Coriander by Simon Morris. Posted here for ZWT6 and my use since it's a library book. From the start I'm wary of chilled soups but I love Indian food and this looks like raita for an appetizer. Yum! Maybe this will be the soup that changes my heart... Cooking time does not include chilling
Provided by Ma Field
Categories Asian
Time 11m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cucumber in blender. Add the yogurt. Add remaining ingredients and process until smooth.
- Chill at least 2-4 hours or overnight.
Nutrition Facts : Calories 88.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.6, Sodium 350, Carbohydrate 8.8, Fiber 0.7, Sugar 6.7, Protein 4.9
CHILLED LEMON CUCUMBER AND YOGURT SOUP
A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
- In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
- Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
- Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
- Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
Nutrition Facts : Calories 185.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 6.1, Sodium 263.9, Carbohydrate 21.6, Fiber 0.5, Sugar 20.6, Protein 7
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