Best 8 Chilly Dilly Cucumber Soup Recipes

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.

COLD CUCUMBER SOUP

Steps:

• Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
• Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
• Chill the soup: Chill in a container in the refrigerator until cold.
• Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

CHILLED CUCUMBER-DILL SOUP

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.

CHILLED CUCUMBER SOUP

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

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.

CHILLY DILLY CUCUMBER SOUP***** RECIPE - (4.6/5)

Steps:

• 1. Combine broth, potatoes, cauliflower (or additional potato) in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until slightly cooled. 2. Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl, cover and refrigerate to use later as a garnish. Leave the remainder in the processor. 3. Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed. 4. Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days 5. Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives and or half-slices of cucumber, if desired.

EASY COLD CUCUMBER SOUP

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.

COLD CUCUMBER SOUP

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.