Best 5 Cold Cucumber Cilantro Soup With Yogurt Recipes

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In the realm of refreshing summer soups, Cold Cucumber Cilantro Soup with Yogurt emerges as a culinary masterpiece, tantalizing taste buds with its symphony of flavors and textures. This chilled soup, rooted in the vibrant cuisines of the Middle East and India, seamlessly blends the cooling essence of cucumber with the aromatic allure of cilantro, garlic, and cumin. Adorned with dollops of tangy yogurt and a sprinkle of zesty lemon juice, it promises a delightful balance of flavors that will invigorate your senses. Accompanying this delectable soup are two additional recipes to elevate your culinary repertoire: a refreshing Cucumber Salad with Mint and a zesty Green Chutney. These accompaniments provide the perfect complement to the soup, offering an interplay of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

COLD CUCUMBER-CILANTRO SOUP WITH YOGURT



COLD CUCUMBER-CILANTRO SOUP WITH YOGURT image

Categories     Soup/Stew     Vegetable

Yield 6

Number Of Ingredients 9

1 1/2 pounds of cucumber
3/4 teaspoon of sea salt plus more to taste
3 cups plain yogurt
1/2 cup packed cilantro leaves
1/2 cut packed mint leaves
2 teaspoon cumin
1 teaspoon jalapeno
2 tablespoon lemon juice plus more to taste
1/2 cup water

Steps:

  • peel cucumbers, quartering them lengthwise and remove the seeds. Slice or dice them, there should be about 4 cups. Add the salt and let it sit in its liquid for about 15 minutes. Add yougurt to the cucumbers and their liquid and add the cilantro, cumin peppers and mint and add everything to a food processor. Add water to make it more of a souplike consistency. Can add more lemon juice and salt. Refrigerate for a few hours and use cold plates, serves 6.

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 2 1/2 quarts; 8 to 10 servings

Number Of Ingredients 24

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

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

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

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 WITH FRESH CORIANDER



Cold Cucumber Soup With Fresh Coriander image

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

5 medium cucumbers, well chilled
4 fresh scallions
4 tablespoons coriander leaves
1 cup plain yogurt
1 tablespoon fresh lime juice
3/4 teaspoon ground cumin
Salt and freshly ground white pepper
Thin slices of cucumber and fresh coriander sprigs for garnish

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.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 6 grams

MEXICAN COLD CUCUMBER CILANTRO SOUP



Mexican Cold Cucumber Cilantro soup image

Make and share this Mexican Cold Cucumber Cilantro soup recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb cucumber, peeled,seeded and cut into chunks
1 1/4 cups low sodium chicken broth
3/4 cup cilantro leaf, firmly packed
1/2 cup skim milk
1/4 cup fresh lemon juice
salt

Steps:

  • In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
  • Cover and refrigerate until very cold (you can do the soup a day ahead).
  • Ladle into bowls and serve.

Tips:

  • For the best flavor, use fresh cucumbers that are in season.
  • If you don't have a blender, you can grate the cucumbers and cilantro and then whisk them together with the other ingredients.
  • For a smoother soup, strain it through a fine-mesh sieve before serving.
  • You can adjust the amount of yogurt in the soup to taste. If you like a thicker soup, add less yogurt. If you like a thinner soup, add more yogurt.
  • Serve the soup chilled with your favorite toppings, such as cilantro, cucumber slices, yogurt, or croutons.

Conclusion:

This cold cucumber-cilantro soup with yogurt is a refreshing and healthy summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy soup recipe, give this one a try!

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