In the realm of refreshing summer soups, Cold Cream of Cucumber Soup reigns supreme. Its velvety texture and symphony of flavors tantalize the taste buds, making it an ideal choice for a light and flavorful meal. This chilled soup has variations that cater to diverse dietary preferences, including vegan, gluten-free, and dairy-free options. Whether you prefer a classic creamy rendition or a lighter, vegan alternative, this article offers a collection of recipes that will satisfy your cravings.
From the traditional Cold Cream of Cucumber Soup adorned with herbs to the清爽黃瓜冷湯 featuring Asian-inspired flavors, these recipes provide a culinary journey that celebrates the versatility of this classic soup. Indulge in the simplicity of a cucumber-yogurt soup or explore the richness of a dairy-based version. With step-by-step instructions and insightful tips, each recipe guides you towards creating a delectable and refreshing soup that will be the star of your summer gatherings.
CREAMY CUCUMBER SOUP
There's no reason to only use cucumbers raw--they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Soup & Stew Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 13.6 g, Cholesterol 1.8 mg, Fat 11.8 g, Fiber 5.1 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 493.6 mg, Sugar 6.1 g
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
COLD CUCUMBER SOUP
This is my mom's recipe. I remember enjoying this in the summers, sitting in our screened porch in Minnesota. Great appetizer for lunch or dinner.
Provided by Liz Walter
Categories Cream Soups
Number Of Ingredients 4
Steps:
- 1. Peel and remove seeds from cucumber. Dice cucumber. In blender, blend until smooth.
- 2. Blend remaining ingredients. Salt and pepper to taste. Chill.
- 3. Serve in chilled mugs. Garnish with fresh dill. Great to serve on hot summer evening on patio before dinner.
CHILLED CREAM OF CUCUMBER SOUP
I have to be honest here. I really dislike cucumbers and dill and I have never tried this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it seemed to be fine. Cook time is chill time.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely purée cucumbers in a blender or food processor.
- Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
- Cover bowl and chill 30 minutes, stirring occasionally. Serve in chilled bowls.
Nutrition Facts : Calories 149.7, Fat 4, SaturatedFat 1.3, Cholesterol 8.2, Sodium 117.3, Carbohydrate 23.7, Fiber 1.5, Sugar 12.6, Protein 7
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
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.
COLD CREAM OF CUCUMBER SOUP
This is a recipe by Beth Elon, who has a column every other week in our local paper. In our house it's just not Friday night dinner unless there's soup, but with the weather being so hot lately, I haven't been able to even bear the thought of sitting down to a hot steaming bowl of chicken soup, let alone cooking it on Friday. I tried this out the other night and it was so refreshing, I think we'll have this more often than just Friday nights during the summer! Prep time includes chilling (who wants lukewarm cuke soup?).
Provided by Mirj2338
Categories Vegetable
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the vegetable broth to the boil.
- Chop 4 of the cucumbers coarsely.
- Thinly slice the fifth, and set the slices aside.
- Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
- Remove from heat and blend.
- Add salt and pepper to taste, and cool.
- Refrigerate for several hours, until well chilled.
- To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
- Spoon the sour cream or yogurt on top, or serve it separately at the table.
CHILLED CREAM OF CUCUMBER SOUP
"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly., In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream.
Nutrition Facts : Calories 116 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 707mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
COLD CUCUMBER SOUP
I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- For the best flavor, use ripe, in-season cucumbers.
- If you don't have fresh dill, you can substitute 1/2 teaspoon of dried dill.
- To make the soup smoother, blend it in a blender or food processor until it reaches the desired consistency.
- If you don't have sour cream, you can substitute plain yogurt or crème fraîche.
- Serve the soup chilled, garnished with fresh dill and a dollop of sour cream or yogurt.
Conclusion:
Cold cream of cucumber soup is a refreshing, light, and healthy 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 it smooth or chunky, with or without dill, this soup is sure to please everyone at your table. So next time you are looking for a quick and easy soup recipe, give this cold cream of cucumber soup a try.
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