Easy Cold Cucumber Soup Recipes

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.

Steps:

• Saute onion in hot oil 5 minutes over medium heat.
• Add garlic and cucumber and cook 3 minutes more.
• Add broth, lime juice, and sugar.
• Boil.
• Reduce heat and cover and cook for 20 minutes.
• Cool for a few minutes.
• Puree in a blender.
• Add yogurt, dill, salt and pepper to taste.
• Blend again.
• Chill and serve in icy cold bowls.
• Garnish with scallions.

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.

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.

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.

Steps:

• Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.
• While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.
• Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt.
• Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.

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.

Steps:

• Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
• Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
• Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
• Chill overnight, serve with a sprinkle of fresh chopped chives.
• Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.

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.

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.

Steps:

• Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.

Steps:

• Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
• Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
• Garnish soup with fresh dill weed or radish slices if desired.