Dilled Cucumber Soup Recipes
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
COOL CUCUMBER AND DILL SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
- Chill the soup in the refrigerator until cold, about 1 hour.
- Divide among 4 chilled soup bowls and garnish with the chopped cucumber.
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
CHILLED CUCUMBER-DILL SOUP
Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Set 1/4 cup of cubed cucumber aside.
- Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- Place into the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g
CUCUMBER DILL SOUP
This recipe was given to me by my friend, Gaye, over 20 years ago. It's a refreshing chilled soup that is good as either an appetizer or a first course. Also good as a light dinner with a salad and some crusty bread and a glass of chilled white wine! Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
- Sauté cucumber and onion in butter until wilted, but not browned.
- Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
- Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
- Chill for at least 6 hours.
- Just before serving, whisk in sour cream.
- Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.
Nutrition Facts : Calories 390.1, Fat 33.1, SaturatedFat 20.2, Cholesterol 78, Sodium 326.7, Carbohydrate 19, Fiber 1.6, Sugar 7.1, Protein 7.3
DILLED CUCUMBER SOUP
A light summer soup--wonderful if you love cucumbers! Originally from a 1974 Junior League of El Paso cookbook. One of our favorites! It can easily be doubled or tripled and makes an elegant first course to any dinner. Prep time does not include chill time.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 4 cups soup., 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel cucumbers.
- Cut several thin slices and put in ice water.
- Save these slices for garnish.
- Chop remaining cucumbers.
- Sauté cucumbers and onion in butter over medium heat until wilted, but not browned.
- Pour into blender and pulse until finely chopped, almost liquid.
- Return to saucepan; add chicken stock, lemon juice, dill weed and salt.
- Simmer about 5 minutes to blend flavors.
- Remove from heat; cover and refrigerate for at least 6 hours.
- Just before serving, stir in sour cream.
- If desired, add 1 to 2 drops of green food coloring.
- Garnish each serving with a cucumber slice and fresh dill weed.
Nutrition Facts : Calories 292.7, Fat 24.8, SaturatedFat 15.1, Cholesterol 58.5, Sodium 245.2, Carbohydrate 14.3, Fiber 1.2, Sugar 5.3, Protein 5.5
DILL CUCUMBER DIP
This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 24
Number Of Ingredients 6
Steps:
- Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.
Provided by Melissa Clark
Categories easy, quick, soups and stews
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
- Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
- Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams
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