Best 7 Chilled Cucumber Soup With Shrimp And Goat Cheese Recipes

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Indulge in a symphony of flavors with this chilled cucumber soup, a refreshing and elegant dish perfect for hot summer days or as a light and healthy appetizer. The cool, crisp texture of the cucumbers pairs perfectly with the briny sweetness of shrimp and the creamy tang of goat cheese, creating a harmonious balance of flavors. This soup is not only delicious but also incredibly versatile, offering variations to suit different tastes and dietary preferences.

For those who love a classic combination, the traditional recipe features a creamy base of cucumbers, yogurt, and herbs, topped with sautéed shrimp and crumbled goat cheese. For a vegan alternative, you can easily swap out the yogurt for almond milk or coconut cream and use tofu instead of shrimp. If you prefer a spicy kick, add a touch of chili flakes or diced jalapeños to the soup. And for a heartier option, consider adding some cooked quinoa or barley to the mix. No matter your preferences, this chilled cucumber soup is sure to impress with its refreshing taste and beautiful presentation.

Here are our top 7 tried and tested recipes!

CHILLED ASPARAGUS SOUP WITH GOAT CHEESE



Chilled Asparagus Soup with Goat Cheese image

Provided by Anne Burrell

Categories     appetizer

Time 3h

Yield 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
3 cloves garlic, smashed and finely chopped
Kosher salt
2 bunches asparagus, stems trimmed
2 Idaho potatoes, peeled and diced
2 quarts chicken or vegetable stock
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
  • Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
  • On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
  • In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
  • Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

CHILLED CUCUMBER SOUP WITH SHRIMP



Chilled Cucumber Soup with Shrimp image

Provided by Ina Garten

Time 2h20m

Yield 9 servings

Number Of Ingredients 12

2 (17-ounce) containers Greek yogurt
1 1/2 cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (6 lemons)
3/4 pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish

Steps:

  • In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
  • Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"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

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

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

CHILLED CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

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

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.

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP



Chilled Cucumber, Avocado and Shrimp Soup image

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.

Provided by grumblebee

Categories     Citrus

Time 1h5m

Yield 4 generous portions, 4 serving(s)

Number Of Ingredients 9

1 medium avocado
1 medium cucumber, peeled and diced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup plain low-fat yogurt
2 tablespoons lime juice
1 teaspoon salt
1 cup cooked shrimp, diced
2 green onions, finely chopped
4 medium shrimp, cooked and peeled

Steps:

  • Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
  • Peel the other half of the avocado, then cut it into chunks.
  • Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
  • To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
  • Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

Provided by Judy Goldwasser

Categories     Soup/Stew     Vegetarian     Yogurt     Cucumber     Chill

Yield Serves 6

Number Of Ingredients 8

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

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.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST



Chilled Cucumber Soup With Avocado Toast image

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

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

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

Tips:

  • Choose the right cucumbers: English or Persian cucumbers are best for this soup, as they have fewer seeds and a milder flavor.
  • Chill the soup thoroughly before serving: This will help the flavors to meld and the soup to become refreshing.
  • Don't overcrowd the pan when cooking the shrimp: This will prevent them from steaming instead of searing.
  • Use high-quality goat cheese: This will make a big difference in the flavor of the soup.
  • Garnish the soup with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Chilled cucumber soup with shrimp and goat cheese is a light, refreshing, and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup more or less creamy, with more or less shrimp, or with different herbs, this recipe is a great starting point. So experiment and enjoy!

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