COLD CUCUMBER SOUP WITH FRESH CORIANDER
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel the cucumbers and chop them coarsely. Chop the scallions.
- Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
- Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 6 grams
MEXICAN COLD CUCUMBER CILANTRO SOUP
Make and share this Mexican Cold Cucumber Cilantro soup recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
- Cover and refrigerate until very cold (you can do the soup a day ahead).
- Ladle into bowls and 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
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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- Set a fine-mesh strainer over a bowl. Wash and peel the cucumbers, leaving a few strips of skin. Cut the cucumbers in half lengthwise, scoop out the seeds with a spoon, and slice 1/8 inch thick (3 mm).
- Place the slices in the strainer to collect the juice. Sprinkle the cucumbers with the salt, place a weight on top to press it down, and let sit for 15 minutes so the excess liquid drains out.☞TESTER TIP: You can use a resealable plastic bag filled with water as a weight or place a small plate on the cucumbers and top with a heavy can.
- In a serving bowl, whisk the yogurt until smooth. Stir in the cucumber juice. Rinse and drain the cucumber slices, mix them into the yogurt. Add more whisked yogurt or whole milk to achieve your desired consistency. Chill for at least 30 minutes.
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