CUCUMBER SOUP
In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
HOT CUCUMBER SOUP
My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- As per the recipe: Peel and slice the cucumbers.
- Melt the butter/marg in large saucepan and saute the onion until transparent.
- Stir in the flour.
- Add the stock and bring to a boil.
- Add the sliced cucumber and cook until tender.
- Puree in electric blender.
- Season to taste with salt and pepper and stir in lemon juice.
- Just before serving, mix in the cream.
- What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
- I use more onions, approx.
- 2 med-large.
- Don't use more lemon juice as it changes the taste of the soup.
- Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
- It's yummy.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8
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
COLD CUCUMBER SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 2 1/2 quarts; 8 to 10 servings
Number Of Ingredients 24
Steps:
- Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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.
CUCUMBER SOUP
The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.
Provided by Florence Fabricant
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 2 cups, 12 small servings
Number Of Ingredients 5
Steps:
- Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
- Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 456 milligrams, Sugar 3 grams
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
CUCUMBER-BUTTERMILK SOUP
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.
Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g
CHILLED CUCUMBER SOUP
"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
ZUCCHINI CUCUMBER SOUP
Categories Soup/Stew Blender Dairy Onion Vegetarian Quick & Easy Cucumber Zucchini Coriander Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
- Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.
CHILLED CUCUMBER SOUP
Provided by Judy Goldwasser
Categories Soup/Stew Vegetarian Yogurt Cucumber Chill
Yield Serves 6
Number Of Ingredients 8
Steps:
- Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
- Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
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
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
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