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
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
GAZPACHO SOUP IN CUCUMBER "SHOOTER"
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
- In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
- When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
- A great refreshing chilled soup.
COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
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
MARINATED CUCUMBER SALAD (INLAGD GURKA)
Make and share this Marinated Cucumber Salad (Inlagd Gurka) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel the cucumber. Slice as thin as possible (you may want to use a mandolin).
- Place the cucumber slices into a wide-mouthed jar, or other container with a lid.
- Add the remaining ingredients.
- Cover the jar and shake well until the sugar is dissolved.
- Marinate in the refrigerator at least one hour before serving.
- Leftovers will keep in the fridge for up to a week.
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 SOUP
This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
- Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
- Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g
SOUR CUCUMBER SOUP (ZUPA OGORKOWA)
Make and share this SOUR CUCUMBER SOUP (Zupa Ogorkowa) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the stock.
- Peel and dice potatoes and boil them in the stock until soft.
- Peel the cucumbers and grate them coarsely.
- Melt the butter and soften the grated cucumber.
- Add to the stock and potatoes.
- Taste and add a little brine if necessary- the soup should have a pleasantly sour taste.
- Mix the sour cream with the flour and stir into the soup.
- Season with salt and pepper.
- Serve immediately without bringing back to the boil.
Nutrition Facts : Calories 310.2, Fat 14.9, SaturatedFat 8.2, Cholesterol 34.8, Sodium 424.5, Carbohydrate 34.9, Fiber 3.1, Sugar 7.4, Protein 10.6
SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)
I can't think of a family event where these haven't appeared on the table. My Swedish grandmother made these for her family and the tradition continues - it was originally made with without dill - as it's written here - but feel free to add fresh dill - it's yummy both ways!
Provided by Metlantis
Categories Swedish
Time 10m
Yield 4 , 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
- Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
- Let stand 2-3 hours in refrigerator before serving.
ZUPA OGORKOWA - POLISH CUCUMBER SOUP RECIPE RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- Prepare a broth using meat and vegetables. Wash bones and meat thoroughly in hot water and put them into the pot. Add six cups of cold water. Cook it on high heat, covered. Then lower the heat and cook gently for about 1 hour. Of course as usually you can simply use stock cubes making all simpler and faster (but with some loss on a quality of food, as some say). In the meantime wash and peel vegetables and put them into the broth. Boil all together. At the end of cooking add spices: a few peppercorns, bay leaf, black pepper and salt to taste. Melt some butter in a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic and fry on a low heat for about 10 minutes. Wash the pickles, peel and grate them on a grater with big holes, so that what you get are stripes that aren't not too small. Add pickles to garlic & onion - fry all together for a few minutes. Then add this mixture to your broth. Now, peel potatoes, cut into small pieces (dices) and throw into the ogorkowa soup. Cook everything on a rather low fire until potatoes are soft and edible. Make a suspension of flour with sour cream to (as they say in Poland) 'whiten' our cucumber soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring. Mix thoroughly. Cook your soup for a few more minutes, but do not let it boil. Season the ogorkowa soup with salt and black pepper according to your taste. Serve!
SWEDISH CUCUMBER SALAD - PRESSGURKA
This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.
Provided by French Tart
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cucumbers into the thinnest possible slices.
- Arrange slices in a bowl.
- Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
- Pour over the cucumbers.
- Place a plate with a weight over the cucumbers to squeeze out the liquid.
- Chill for 1 hour.
CUCUMBER SOUP ( SOPPA På GURKA)
As promised on the Scandinavian forum I am going to post some recipes I have in old Swedish cookbooks. This comes from "Husmoderns Nya Kokbok" (The Housewife's New Cookbook) and was published in 1947. The measurements are sometimes hard to translate and they hardly ever give the cookingtime. All of that is estimated. It's also written in old-fashioned Swedish. Fun to browse through!
Provided by Chef Dudo
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion in the butter/margarine.
- Add potatoes and water/vegetable broth.
- Cook until the potatoes crumbles.
- Add cucumber and tomatoes and cook another 5 minutes.
- Add the cream and salt, pepper and parsley to taste.
Nutrition Facts : Calories 196.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 28, Sodium 42.9, Carbohydrate 28, Fiber 4, Sugar 5.3, Protein 3.9
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