Cucumber And Apple Soup Recipes

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CUCUMBER AND APPLE SOUP

This recipe comes from "The Ballykissangel Cookbook". Ballykissangel is the fictional Irish village in the popular BBC TV drama series of the same name, that was on air a few years ago. I'm not a big soup fan, but this one sounds really interesting, especially as it can be served hot or cold. The original recipe calls for chicken stock, but then that wouldn't be very vegetarian (!), so I'll leave it to you what sort of stock you use. Hot and cold serving suggestions are at the end of the cooking instructions, but either way I think this would be a good alternative to gazpacho. You'll need to add extra time for chilling if serving this cold.

Provided by Mrs B

Categories     Apple

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Cucumber and Apple Soup image

Steps:

  • In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent.
  • Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes.
  • Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste.
  • TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt.

Nutrition Facts : Calories 96.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.1, Carbohydrate 18, Fiber 2.8, Sugar 10.9, Protein 1.5

1 medium onion, roughly chopped
1 garlic clove, chopped
1/2 ounce butter
2 large cucumbers, peeled and sliced
2 apples, peeled and sliced
900 ml stock
salt and pepper

CHILLED CREAMY CUCUMBER SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9



Chilled Creamy Cucumber Soup image

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.

3 cucumbers
2 cups of plain yogurt
1 clove garlic, minced
2 teaspoons honey
1 lemon
Fresh or dried dill, to taste
Water
Salt
Pepper

CHILLED CUCUMBER APPLE SOUP

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9



Chilled Cucumber Apple Soup image

Steps:

  • Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

1/2 cup shallots
1 tablespoon grapeseed oil
4 cucumbers, halved, seeded
1 1/2 cups vegetable stock
1/2 cup seedless grapes, halved
1 Granny Smith apple, peeled, cored, diced
5 sprigs mint, roughly chopped
1 cup buttermilk
Salt and freshly ground black pepper

CUCUMBER POTATO SOUP

Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Cucumber Potato Soup image

Steps:

  • In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

4 medium potatoes, peeled and diced
1 teaspoon salt
2 cups water
1 medium cucumber, peeled, diced and seeded
1/4 teaspoon white pepper
1 cup heavy whipping cream or 1 cup milk
1/2 cup milk
1 green onion, sliced
1 teaspoon dill weed or 1 tablespoon minced fresh dill
Additional salt and pepper to taste

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



Green cucumber & mint gazpacho image

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

1 cucumber , halved lengthways, deseeded and roughly chopped
1 yellow pepper , deseeded and roughly chopped
2 garlic cloves , crushed
1 small avocado , chopped
bunch spring onions , chopped
small bunch mint , chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives , to serve

SIMPLE CUCUMBER SOUP

The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.

Provided by virgi

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 7



Simple Cucumber Soup image

Steps:

  • Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

CAULIFLOWER & APPLE SOUP

Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style

Provided by James Martin

Categories     Starter

Time 30m

Number Of Ingredients 9



Cauliflower & apple soup image

Steps:

  • Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.
  • Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

50g butter
4 onions , thinly sliced
1 ½kg cauliflower (about 2 large cauliflowers), broken up into very small florets
8 eating apples - 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks
2 vegetable stock cubes, or gluten-free alternative, crumbled
1 ½l milk
8 tbsp single cream
olive oil , for drizzling
a few thyme sprigs , leaves picked

POTATO AND CUCUMBER SOUP

This is a summery soup that can be served either hot or cold. Posted for safe-keeping and adapted from "Everyday with Rachael Ray", August 2009.

Provided by threeovens

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Potato and Cucumber Soup image

Steps:

  • In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
  • Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
  • Working in batches, puree potato mixture with cucumbers and return to pot.
  • Stir in cream.
  • Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
  • Scrape corn from cob and add to soup.
  • Stir in parsley, salt and pepper.
  • If desired, chill soup in refrigerator before serving.

1 tablespoon vegetable oil
1 onion, chopped
1 lb potato, peeled and diced
2 cups chicken broth
1 1/2 cups water
1 lb cucumber, peeled, seeded and chopped
1/4 cup heavy cream
1 ear of corn, husked
1/2 cup fresh parsley, chopped
salt & freshly ground black pepper

CUCUMBER SOUP II

This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley.

Provided by CJGT

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

Time 29m

Yield 8

Number Of Ingredients 6



Cucumber Soup II image

Steps:

  • Grate cucumber and onion, and strain out liquid.
  • In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
  • Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.9 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 899.3 mg, Sugar 4.2 g

2 cups cucumber - peeled, seeded and shredded
2 tablespoons grated onion
2 (10.75 ounce) cans condensed cream of celery soup
2 cups cottage cheese
2 cups buttermilk
1 pinch seasoning salt

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